Antony Bock

Bar Manager
Luc

Where You’re From: Westchester, NY

Education: B.F.A. in Film from School of Visual Arts in New York; attended Culinary Institute of America in Hyde Park, NY

Work Experience: At age fourteen, I started as a bagelmaker in Danny’s Cheeseshop. From there I went on to be a maitre’d at Mt. Kisco Country Club, an expediter at Michael’s in NYC, a barista at Paret & Champagne in NYC, a line cook at Main Street in Princeton, NJ, a captain at the Inn at Pound Ridge, a line cook at Flying Pig & sustainable farmer at Cabbage Hill Farm in the Hudson Valley, and the General Manager at Richard Gere’s Bedford Post Inn in Bedford, NY.

Here in the Seattle area, I worked as a server and manager for Tom Douglas, opening Etta’s Seafood, Palace Kitchen, and the new Dahlia Lounge.

Favorite Late-Night Snack: Cured meat or pate with Dijon mustard and pickles, along with a lager or hardy red wine

Favorite Line From A Movie: “Carbon dioxide has always… been a gas.” Jerry Lewis, The Nutty Professor

Best Vacation You Ever Had: This is a toss-up between the last three days I just spent in Manzanita Beach, OR, and my childhood summers in Cape Cod, MA.

If You Weren’t In The Restaurant Industry You Would Be: A sculptor or pro cyclist

Favorite “Summer” Food: Crab, Avocado, Curry with a Picpoul from the south of France.

The Chef & His Staff