A New Direction For Oval Room Chef

September 23, 2015

When Tony Conte was in high school, he moved up from a dishwashing job to the craft of pizza making at the local “Best in Town” Italian restaurant. Though he came from an Italian background that personified old-world cooking traditions—with the whole family chipping in to make wine, tomato sauce, and sausage while tending to their backyard garden—it wasn’t exactly love. After high school, Conte set off for The Culinary Institute of America, and, he thought, away from pizza making for good.

His path in the culinary world took Conte from the kitchen of Sole e Luna in Westport, Connecticut,…