Chef & Partner
Tony Cervone is the culinary force behind Souvla, overseeing menu quality and consistency, team training, and daily culinary operations of the restaurant. Tony has been integral in developing the culinary team in anticipation of the company’s scaling efforts, setting the restaurant group up for success in the next stage of business. Prior to joining Souvla, Tony served as Chef de Cuisine of Kokkari Estiatorio, San Francisco’s #1 rated restaurant and the benchmark for fine dining Greek cuisine on the West Coast, for nearly a decade. Tony’s approachability, warm personality and innate leadership in the kitchen has created an atmosphere of collaboration and camaraderie, and Souvla’s dining room and kitchen teams alike love working for and with him.