Chef Tony Sindaco
Born and raised in West Pittston, Pennsylvania, I spent an enormous amount of time with my grandmother. She was nicknamed “Ara” because my older brother Paul couldn’t say Sara as a child, and it stuck. Perhaps because she was the best cook around, her house was the center of activity for our family. To this day, the countless hours spent in Ara’s kitchen preparing pasta from scratch, a true Sunday gravy with meatballs, pork ribs, sausage and of course, braciole, were some of the best, and most significant of my life. In many ways Ara’s influence still effects every dish that passes through the window and out to the restaurant’s dining room.
Because of Ara, cooking was my driving force. So in 1978, I began a classical European apprenticeship using the brigade de cuisine (or brigade system) and ACF certification at the Buckhill Inn in the Pocono Mountains under Rene Mettler. This was the opportunity of a lifetime, as this apprenticeship was the only one of it’s kind in Pennsylvania. After four years with Chef Mettler I accepted the position as Commis de Cuisine at the World renowned and Michelin 5-Star Palace Hotel in Gstaad, Switzerland. One of only three Americans to ever receive the status of Chef de partie, I left the palace with the diploma of Chef Tournant. After all these years, I still keep an open line of communication with Chef Peter Wyss and the Palace.
Upon my return to the United States I rejoined my old friend Chef Mettler as his team captain for the Rye Town Hilton. Together we competed in the New York Food Show winning the French Medal, the most prestigious award in the USA for food show. Our team was the first ever to take the French Medal out of New York City!
With the forces of triumph behind me, I accepted the position of Chef Poissoniere at the Five Diamond Helmsley Palace in New York City under Andre Rene. Again, I was appointed team captain, this time for the Helmsley Palace to compete for the French Medal. All of my education, experience, and talent paid off as we were successful in winning the French Medal once again. This had never been done before by the same team captain, let alone back to back.
My career succesfully launched, I went on to work for some of the finest hotels, resorts, and restaurants in the country. Prior to my arrival in Florida I was proud to work at The Nassau Inn in Princeton, NJ, The Carlton Hotel in Washington DC, and The Lowes Ventana Canyon in Tuscan, AZ, to name a few. The Ocean Reef Club in Key Largo, FL brought me back to the South where I went on to cook at Go Fish in Fort Lauderdale and Casablanca in South Beach. As one of the founding members of Sunfish Grill in Fort Lauderdale, my culinary history and skill set delivered us a ZAGAT rating of 28, which is the highest EVER for a restaurant in Dade, Broward, or Palm Beach counties.
Today I call SEA my home. In every sense of the phrase, it is my dream come true. I create a culinary wonderland where my childhood memories with Ara come to life. Hand selecting only the freshest ingredients and writing an flexible and affordable menu allows me to share my vision of a culinary journey, incorporating simplicity, elegance and refinement.