VOTED BEST PIZZA 2011 BY THE VILLAGE VOICE
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.