Combined with both the commitment to culinary exploration and innovation and dedication to excellence, Executive Chef and Partner Anthony Justice has followed his passion for the culinary arts across the world.  Throughout his professional culinary career, Chef Tony has won several awards including a silver medal in a one-hour Coure De Lane Competition.  Among the recognition for his talent, he has a long and rich experience in the culinary arts, and was appointed as a member of the Advisory Board for the UTEC Culinary School of Grand Junction. 

In the past, Chef Tony has apprenticed under accomplished Chef’s in Germany such as Khosrow Mossayebi and Roger Hough.  While further enhancing his expertise through completing numerous two and three month stages across Italy  and throughout the United States, he has collaborated with and apprenticed for many great Chefs such as Wolfgang Puck, Gualtiero Marchesti, Roland Henin - CMC, George Mahofet, Dean Fearing and Jean Louis Chalaye.

Chef Tony has a certified Chef De Cuisine from the American Culinary Federation, and studied four years under renowned Chef Roger Hough – CMC. 

Before joining Bacaro in July of 1999, Chef Tony occupied the position of Chef De Cuisine for L’Hostaria in Aspen, CO and El Caballero Country Club of Tarana, CA.  He previously occupied the position of Executive Chef for the Grand Vista Hotel of Grand Junction, CO, as well as Sous-Chef for the Saddle Peck Lodge of Malibu, CA, the North Ranch Country Club of Westlake, CA and the Warner Center Hilton of Canoga Park, CA.