Tony Balestreri

Tony Balestreri, originally from Milwaukee, Wisconsin, has cultivated a deep passion for meat and the artistry of cooking over open flames. His culinary journey is marked by impressive achievements, including triumphs in whole hog smoking competitions and the creation of unique specialty sausages. These endeavors reflect his commitment to enhancing the meat-eating experience.

In 2011, Tony transitioned to Chicago, where he made a significant impact on the local food scene. He played a pivotal role in launching Red Door in Bucktown, a hotspot known for its vibrant atmosphere and innovative dishes. His culinary expertise further flourished as he led the dim sum and brunch program at the acclaimed Fat Rice, a restaurant celebrated for its inventive take on Asian cuisine.

Tony's career continued to evolve at Kimski, where he served as sous chef and spearheaded the meat smoking program, showcasing his skills in preparing perfectly smoked meats. He later took on the role of head chef at Marz Community Brewing and the Welcome Back Lounge, further solidifying his reputation in the industry.

Now serving as CEO of Steak Chips, Tony continues to push the boundaries of meat-centric culinary experiences, using his extensive knowledge and passion to inspire food lovers everywhere. His journey reflects a lifelong dedication to the culinary arts and an unwavering love for quality meat.