Chef Tony Alcazar’s extensive culinary background has taught him that cooking is all about the effort that goes into creating a dish. His approach towards our American Bistro style menu is simple: fresh ingredients, familiar dishes, no shortcuts. Tony is all about keeping the food fun and properly paired with our great line-up of craft beer and wines.
Formally starting his culinary career in 1998, Chef Tony Alcazar completed California School of Culinary Arts, Le Cordon Bleu, in Pasadena. Since then, Chef Alcazar has polished his culinary abilities by working in several prominent restaurants: Mako, Beverly Hills; the Patina Groups downtown L.A. restaurant Nick & Stef’s; and most notably the Dining Room At The Ritz-Carlton Pasadena.
At the Ritz-Carlton for six years, Tony had the privilege of working along side and learning from Craig Strong, one of a few Michelin Star rated chefs in the L.A. area. Under Chef Strong, Tony describes learning a ‘Modern American’ cooking style based on classical training, prepared using contemporary techniques with a blend of fresh international products.
Here at The Bottle Room, Tony has created a fresh seasonal menu providing a complementary experience when paired with our fine craft beer and wine. Daily, he incorporates many of the craft beers into his cooking because Tony’s passion for beer is as great as it is for food!