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A diversity of cuisines and international recognition mark the numerous hotel and restaurants of distinction at Trump Hotel.


Chef Anthony Castro, with 24 years of experience, orchestrates culinary feats, 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 started as an apprentice cook at the age of 17 with Chef Cheong Yan See, in a prestigious luxury hotel Shangri-La’s Edsa Plaza Hotel.

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, 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. But over time, he came to Marriott International, joining different flags namely Marriott Bethesda Maryland as Banquet Chef, Renaissance Washington DC as Senior 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 and Beverage Director​.

ChefAnthony's style of cooking

(Fusion Cuisine )​

Chef Anthony's cuisine combines elements of different culinary traditions. The cooking style featured are 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 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 the 1970.

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