Meet Carlos Anthony | Chef and restaurateur

We had the good fortune of connecting with Carlos Anthony and we’ve shared our conversation below.

Hi Carlos, do you have any habits that you feel contribute to your effectiveness?
It takes so much to be successful at a high level in this industry. You need strong connections, hard work, persistence under pressure and a healthy amount of luck. The one habit that I have used to sustain and promote success is positivity. I often think that most people struggle with remaining positive, especially when adversity comes your way. The restaurant industry is full of pit falls and problems you must encounter and what I have learn is the people who handle these issues with positivity are the most successful. I can’t control if my staff calls out or if my oven breaks down but I can control my response to it. Being positive has helped me deal with the issues I encounter on a daily biases and has helped me become the chef I am today.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
Food is really not just about my artistic point of view, it is centered around the people you surround yourself with. As a chef my job is to highlight the amazing producers around me. fisherman, farmers and ranchers tell the story on your plate. the art of running a Reasturant doesn’t stop there, as a chef you need to encourage and strengthen the people around you. a Reasturant is not just run by a chef but by a team of people that make the magic happen. This is a very unique way of artistry, it is not just a painter and a canvas but a team of cooks, servers, host, dishwashers and many more that make a beautiful piece of art. Over the years it was difficult for me to learn the importance of this. it’s crucial to take your ego out of the equation and strengthen the relationships of those around you. this will make you successful this will take your artistic approach to heights you could never imagine.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
I absolutely love Balboa park, amazing art, botanical gardens and a gorgeous view of the city.
there are so many amazing food communities in San Diego but my absolute favorite restaurant is Callie.
Callie, this downtown gem is the jewel of the city. chef travis is the best chef in town and his food and hospitality never disappoint. This is a restaurant you can’t miss.

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
I truly would not be where I am today with out the mentorship from Chef Brian Malarkey. 14 years ago he took a chance on a young chef and took me under his wing. through his guidance and support I have become the chef I am today. Brian has always had a way of making you feel like you could take on the world. He gave me a confidence in my self that I didn’t know I had. His support did not stop with me, he has used this to create some of the best restaurant teams San Diego has ever seen. The long list of chefs in the city that have worked with Brian show how impactful his approach is. I Think about not only what Brian taught me but about how he made me feel and I use that to this day with the staff under me. I try to take the amazing way he mentored me and use it to help grow the next generation.

Website: https://www.youtube.com/@chefslifetv

Instagram: @chefcarlosanthony

Youtube: https://www.youtube.com/@chefslifetv