Chef Anthony Zervas graduated from Baltimore International Culinary College in 1995 and continued to study in Ireland, Switzerland and California. He has worked closely with French, Thai, German, Japanese and American Chefs. He has developed a strong foundation based on discipline and classical techniques. This foundation is the base of his culinary style, which can be characterized as contemporary American. Interesting combinations of ingredients, preparations and plating showcase his ability to give guests an original dining experience. Chef Zervas was awarded the golden scepter award four years in a row. The golden scepter is the highest award given for culinary excellence by the Southern California Restaurant Writers.