Tony Moss

Young and precociously talented, Tony Moss has set out to create dining experiences wherever he may be. Born in Napier, Hawkes Bay in New Zealand, Tony was based on Waiheke Island in Auckland’s Hauraki Gulf for the past 9 years. After consulting in Shanghai he is now settled in Melbourne, Australia.

After finishing his London City & Guilds Diploma in Professional Culinary Arts in 2004, he won medals at the NZ Culinary Fair, got a scholarship to study from the Restaurant Association of New Zealand, and completed an internship at Heston Blumenthal’s The Fat Duck (the world’s number one restaurant in 2004) in London, just to name a few achievements.

Tony has gained an international reputation for creativity and flair whilst using simple ingredients and twisting them with a little bit of Moss Passion. He has worked at the prestigious Te Whau Vineyards, headed the team at Stonyridge (world famous for LaRose Bordeaux Blend), created beautiful dishes at Vidal Wines in Hawkes Bay, opened the new Skinny Sardine Bar on Waiheke, and pushed Palm Beach Clubhouse into the Metro Top 50. Tony now works for Hilton Worldwide in the new DoubleTree by Hilton Melbourne’s signature restaurant, Platform 270.

Tony strives to involve himself in all things culinary, and is always open to chatting about your next culinary experience.