A San Diego Bay Wine + Food Festival winner and guest chef at the James Beard Awards, Anthony Sinsay's accolades are as vast and varied as his cooking skills. Anthony's entire life has been touched by culinary influences. It started as early as age 14, when he had the unofficial role of "cook of the household," drawing inspiration by watching Julia Child on TV with his dad.
Anthony is believer in not just good ingredients, but the remarkable stories behind them, from farm to table. That's been his passion since graduating at the top of his class from Cordon Bleu College of Culinary Arts - Pasadena. From there, he landed an internship at Four Seasons Los Angeles at Beverly Hills, followed by a job at Nobu Las Vegas. There, in what he calls a "new, eye opening experience," he discovered the joys of working for a fine dining kitchen, finessing Japanese products and honing Asian cooking skills.
A stint as a culinary instructor instilled in Anthony a love of teaching and mentoring. They were skills he put into play as he went back to the kitchen in leadership roles at Platinum Hotel and Spa in Las Vegas, where he worked alongside Brent Hammer and made the list of Las Vegas' Best New Restaurants.
Following Platinum Hotel and Spa, Anthony went to Viceroy Hotel in Santa Monica before being called to work with the two Michelin star Chef Jose Andres opening the SLS Hotel in Beverly Hills. He eventually returned to San Diego to be with family, and continued to deepen his experience as Executive Chef at Harney Sushi, Burlap and Duke's in La Jolla. Along the way, he was featured in the Travel Channel’s hit series Bizzare Foods with Andrew Zimmern and listed in the Top 10 Chefs in San Diego by braiser.com as well as awarded Chef of the Year 2013 by sandiegoville.com and was recently inducted into the San Diego Home and Garden Chefs Hall of Fame.
Now, at Jsix, Anthony is evolving a menu of creative American dishes with Filipino influence that celebrate local, sustainable ingredients. On the menu he shares the story of not just the food but the people who raise, grow, process and cook it.
When he's not cooking, Anthony is spending time with his wife and two kids. He's proud of the fact that they are adventurous eaters: His daughter loves shellfish and his young son already loves octopus and uni.