Yes, Chef! Feature: Anthony Zappola

After spending two decades studying at the world-renowned Le Cordon Bleu in Florence, Italy and London, perfecting his craft at Michelin-starred restaurants under the legendary celebrity chef Tom Colicchio in New York City, Dallas, Los Angeles and Las Vegas—Chef Anthony Zappola set his sights homeward in 2018.

The Solon native returned to Cleveland and shook up the culinary scene by opening eight critically acclaimed restaurants. His latest venture, Tony’s Burger Shop in downtown Willoughby, celebrates the classic American patty with his signature, globally influenced style.

Q. How old were you when you started cooking? 

Growing up in an Italian-American family, food and family were always at the forefront. When I was 15, I got a job as a dishwasher at a local restaurant and fell in love with the restaurant world. By the time I turned 18, I knew this would be my career path, so I left for culinary school in Italy, where a cousin lived.

Q. With such a global background, what made you want to dabble with the All-American hamburger? The inspiration for the concepts of my restaurants is drawn from the personality of their neighborhoods and what people are looking for in their dining. With the Burger Shops, I chose to build something that was approachable and able to execute at its highest level: fresh cooked-to-order patties with simple toppings and buns.

Q. Who is the most influential chef in your life? Tom Colicchio at New York City’s Gramercy Tavern and Craft. I worked my way up in his kitchens. I left Cleveland at 18 and returned at 38 because the landscape for really good restaurants changed dramatically. There is so much opportunity now. 

Q. What culinary shows do you watch? To me, the only real ones are “Top Chef” and “Chef’s Table”, where James Beard-nominated chefs compete. These are the cream of the crop at the very top of their craft and it’s inspiring to be part of that. They are disruptors who are redefining what gourmet food means.

Q. What’s the most memorable meal you’ve ever experienced and why? The very first meal I had when I got to Italy was at a café on the outskirts of Rome. It served what’s called Pizza Quattro Stagioni, or four seasons pizza. Each quarter of the pizza represented a different season with unique peak-season ingredients like mushrooms and artichokes, topped with an egg. It blew my mind, was like nothing I had ever eaten in my life. At 18, I thought I knew what good Italian food was, but I had no idea.

Q. Looking back on your career, is there anything in particular that makes you proud? That I’ve had the opportunity to live in seven different cities all over the world and meet a wide variety people. There aren’t too many careers where you can work anywhere in the world.

To nominate a chef for Mimi’s “Yes, Chef!” column, please email Mimi@MimiVanderhaven.com. Tony’s Burgers locations are within Erie + Vine in downtown Willoughby and Shaker Heights; Lox, Stock and Brisket and Le Stand are in Shaker Heights; and Tripi Italian Specialties is in Ohio City.

Visit TonysBurgerShop.com, LoxStockandBrisket.com and TripiCleveland.com for more information.