Chef Anthony Andreason came from humble beginnings. Always knocking down obstacles, and overcoming things beyond his control, the culinary world was no different. With no formal culinary education all Anthony needed was his “I’ll make it happen” attitude, and he took his native lands of Las Vegas by storm! Using his work ethic, adaptability, and natural leadership skills, his culinary story began.
Starting as a dish washer at Herbs and Rye, Anthony navigated his way into and through each station in the kitchen. After honing in on his broils skills, and ability to manage a continuous flow of fine dining tickets, Anthony stepped into his new position as executive chef. Not long after Anthony accepted the executive chef position of Bunkhouse, a contemporary new music venue, serving up a twist on bar food. Starting to really gain a passion and enjoyment in the kitchen Anthony had a yearning to take his career even further. Using this momentum he branched out into yet another lane of food, and opened Itsy Bitsy as their executive chef also. This ramen and whiskey restaurant served as an opportunity to learn to develop flavors, and that is where he really began to tell his story through food. With his desire to step even further out of his comfort zone, Anthony’s story continued and he ventured into the art of pizza.
You have been able to find Chef Andreason for the last three years at Pizza Rock GVR, Downtown Pizza Rock, or one of the Slice Houses in Las Vegas. The culture that Anthony effortlessly establishes in kitchen also extends as far Sacramento and San Francisco. His current position as executive chef of Pizza Rock, and working under the 13 time world renowned pizza champion, Tony Gemignani, reflects his determination to remain unstoppable, with proof that there is so much more to be written.