Locally born and raised, I am proud to be able to
showcase the flavors of my home region. My Italian immigrant
grandparents had a small restaurant in North County
where my father
worked as a short order cook. I knew it was in my blood to become
a Chef. I began my formal training in the culinary program at
St. Louis Community College and moved on to graduate from the French
Culinary Institute in New York City.
Upon graduation I returned to St. Louis
where I worked at restaurants
including David Slay's ZuZu Petals
and Bistro Eau at The Chase Park Plaza.
I really wanted to further my education and focus on farm-to-table cooking.
San Francisco became my new home where I began working under James Beard
Winning Chef Judy Rodgers at Zuni Cafe. Finally, I decided to return to
St. Louis to open my own bistro, dedicated to the region I knew and loved best.
Throughout my career, I've learned that it is not only
important to have the tools
of the trade, but imperative to have a
passion for what you do, learn the basics from dedicated teachers, and
ultimately, surround yourself with a talented, energetic and dedicated
staff. I think you will find on your next visit to FIVE Bistro, we've managed
to blend all those elements together to provide a fine dining experience
Chef Anthony Devoti