Tony Liuwas born and raised in Hawaii,
where he worked in some of the islandsí top kitchens before heading to the
mainland to study at the Culinary Institute of America in Hyde Park, NY.
After receiving his bachelorís degree from
the CIA, Liu cooked under some of the countryís most acclaimed chefs, including
Gray Kunz at Lespinasse and Daniel Boulud as part of the opening team at
Daniel. He went on to work for innovative chef Floyd Cardoz at Tabla before
traveling to Spain, where he was a stagiaire at Restaurant Martin Berasategui, the renowned Michelin three-star restaurant
in Lasarte. Upon returning to NYC, Liu secured a position at Mario Bataliís
Babbo, where he became executive sous-chef. Following that, he helmed August in
New Yorkís West Village, where his soulful interpretations of regional European
cuisine earned him a loyal following and rave reviews including two stars from
Frank Bruni of The New York Times.
Liu joined the Keith McNally group of
restaurants in 2007 as Morandiís executive chef, and now also serves as
Pulinoís executive chef, where his refined taste and masterly touch continue
expanding their expression.