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Executive Chef Anthony Castro culinary career began early on, inspired by his mentor Chef See at the Shangri-La Hotel in Asia.  He went on to learn the traditional Southeast Asian cuisine and European cuisines. A craving for travel consumed him and he cruised the world as Chef de Partie with the Star Cruise Line. Later, he joined Chef Jan Gundlach at The Peninsula Hotel as Chef de Partie.  After consecutive years, Chef Anthony decided to pursue his career overseas and joined the Edinburgh Castle of the famed Chef in England Terry Greenhouse, A Culinary Olympic Team Captain for England and Liverpool's famous floating hotel as Sous Chef. 

Coming to America, his career flourished, and he was consequently employed as Sous Chef at JW Marriott Miami in 1999. A diversity of cuisines and international recognition mark the numerous hotels and of distinction at the Trump Hotel. Over time, he came to Marriott International, joining different flags namely Marriott Bethesda Maryland as Sr. Banquet Chef, Renaissance Washington DC as Sr. Banquet Chef, Marriott Biscayne Bay as Executive Sous Chef, The Renaissance Houston Texas as Executive Sous Chef, and The Ritz Carlton Hotel as Specialty Chef.  Chef Anthony also worked at The Four Seasons Hotels and Resorts and Ocean Reef Club as Chef De Cuisine. later took the title of Executive Chef at Marriott Key Largo Hotel, Hyatt Doral at The Blue and Provident Doral at the Blue Miami formerly Hyatt as Executive Chef & Beverage Director and HMS Host as Executive Chef at the American Airlines.

Chef Anthony Castro, with 22 years of experience, orchestrates culinary feasts, including superb banquets served in luxurious surroundings and with undeniable panache. His consummate passion and talents prove worthy.  He is a master of his craft, known for his creativity, passion, technique, and commitment to the very best. 

Chef Anthony's style of cooking

(Fusion Cuisine) ​

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Chef Anthony's cuisine combines elements of different culinary traditions. The cooking style featured is considered a fusion culture, taking inspiration particularly from Italy, France, Mexico, the idea of the European delicatessen, and Asian dishes alongside one another and offering dishes that are inspired by combinations of such cuisines, Not categorized according to any one particular cuisine style and have played a part in innovations of many contemporary restaurant cuisines since 1970.