Since his graduation from Le Cordon Bleu in 2010, Anthony Fassio has experienced great success in the world of gastronomy, becoming the CEO of the Natural Gourmet Institute in 2013.
Meet Anthony Fassio
Anthony grew up on a farm in the United States and, from a very early age, acquired a sound understanding of agriculture and environmental issues as well as regulatory standards concerning food production.
In 2010, Anthony enrolled on the Le Cordon Bleu Paris Cuisine Diploma. He was extremely successful, finishing second in his class and graduating with honors. He also followed Le Cordon Bleu Paris wine modules and was awarded an MBA in Management and Strategy from the University of Westminster. This gave him interdisciplinary skills and a very wide area of expertise: Sustainable food, food distribution, logistics, food quality, the restaurant industry, agriculture etc. Anthony has become an expert in the different stages of the food supply chain.
In 2011, he was nominated Slow Food New York City President and is improving the current food system by introducing sustainable, healthy and quality food products. He also founded AJ Food Consulting which helps to promote regional agriculture.
Anthony became CEO of the Natural Gourmet Institute (NGI) in 2013.
