Chef Anthony Bucco
Executive Chef - The Ryland Inn
VIP Grand Tasting, Saturday March 16, 2013

The Ryland Inn Executive Chef Anthony Bucco is no stranger to New Jersey’s culinary scene – proudly born and raised in the state, and is now showcasing the best of what Jersey has to offer: He cooks with produce and meat from Garden State family farms, plus with herbs and produce from The Ryland Inn’s own garden.

The roots of Chef Bucco’s cooking philosophy and passion come from the central role that food played in his family growing up. Chef Bucco, an Aberdeen, New Jersey native and resident, is indebted to his grandmother, Adrianna Bucco, who passed that heritage on to him. His passionate menus capture the season, while relying on quality ingredients and advanced technique.

Chef Bucco graduated from the New York Restaurant School in 1999 and honed his skills working in a variety of restaurants, always with an eye for local ingredients, farmers, sustainable agriculture and bold, natural and honest flavors. With more than 12 years of experience in some of the best kitchens on both sides of the Hudson, Chef Bucco’s resume includes leading the kitchens of Uproot in Warren, NJ, Provence in New York City, Restaurant Latour in Hamburg, NJ and Stage Left in New Brunswick, NJ, in addition to Catherine Lombardi while chef at Stage Left.

But it is at The Ryland Inn where Chef Bucco takes the biggest leap of his career, revitalizing a four-star beacon and James Beard Award winning restaurant that shut its doors in 2007 because being revamped by Landmark Hospitality and Chef Bucco as a new haven for farm-to-table fare, as well as one of the best spots in the state for hosting weddings and other special occasions.