At the tender age of 14 years old Tony was working away in the kitchens of his local restaurant in Warwickshire. After qualifying from Stratford-upon-Avon Catering College, Tony spent 18 months at The Chester Grosvenor before moving to London to work under Brian Turner at the Capital Hotel. He then spent five years with Nico Ladenis, starting at Chez Nico in Battersea, becoming sous chef at Simply Nico, and finally head chef at A Very Simply Nico.

Still only 25, Tony became head chef at the South Lodge in Lower Beeding, where the restaurant won the Good Food Guide's Country Restaurant of the Year, 1992.

He has featured on Hot Chefs, Ready Steady Cook, and is a regular on UKTV Food.

Tony is currently serving up modern British dishes at The Dining Room in Reigate, Surrey, where he is chef proprietor. He is also the patron of The Ketogenic Diet, intended for children with epilepsy.