About Chef Tony Zentgraf

Did I choose the food business or did it choose me?

I love the business of the food industry. From the farms, ranches, dairies, fisheries, butchers, and food manufacturers, to the locally owned cafes and pubs, five-star dining, and everything in between. There are so many uniquinesses to each part of the food business.

Over a career of 30-plus years, working in many cuisines—and learning what makes each country’s food different. These travels have brought me to a point in life where I’d like to share my expertise and experiences with you. Helping you build your food knowledge and cooking skills.

My love of food preparation has come from wonderful family members who instilled in me the love of food and cooking at a young age. Specifically my grandmothers, Edna and Lois, and my mom, Maureen. It was also learning how to garden with Mom that has led to a lifelong passion for growing food.

Thinking back, I still remember the look on my mom’s face when she walked into the kitchen and saw me standing on a dining room chair, making scrambled eggs. I must’ve been in kindergarten. I got up earlier than anyone else and wanted scrambled eggs. I’d seen it done many times before. So I found the pan, cracked and scrambled eggs in a bowl, heated the pan, and—wouldn’t you know it—I was in the midst of cooking the eggs when Mom turned the corner into the kitchen. I remember her reaction of shock, saying, “What are you doing?” I recall saying, “Cooking eggs.” What else could I have said? The cooking adventure only continued from there; I learned how to cook French Toast next. Heck, you’ve got to learn to cook what you like to eat, right?

Seeing the Country & Opening my Eyes

Growing up, our family took road trips and vacations across the United States. During these trips in the 70s and 80s, I noticed signs on farm fencing along the interstates that said what the farmers were growing in their fields. Sadly, when I’ve driven these same interstates in recent decades, most of these signs are no longer there.

As we would drive to our destinations, there would be countless trucks that were filled with many different fruits and vegetables. Tomatoes, onions, garlic, oranges—the list could go on. I always wondered where these trucks were going with all this produce. As a child at the time, I was unaware of the magnitude California’s central valley farming community had. Today the central valley’s agriculture industry’s contribution to the food of the United States and abroad is immense.

Decades later, I was fortunate to get to visit the Los Angeles Produce Market Terminal. The central hub of produce distribution for California and beyond. I was fascinated to see where those produce trucks ended up after leaving the fields and driving the interstates. The size of the operation was amazing, with many produce companies vying for the best quality for the best price.

Over the years, I’ve continued to be fascinated with the process of where our food comes from and how it gets to us. I want to continue to find and share with you: new information on where our food comes from; how it is produced, caught, and raised; and how it gets on the plate, whether it be at your home or at your favorite restaurants.