Hi, I'm Tony.
You could say I was born wearing an apron.
I've been cooking for as long as I can remember. Some of my earliest memories are of standing in the kitchen with my mum and my babcia (Polish for grandmother), watching, helping, learning, and occasionally getting in the way.
My love of food started there.
Like most children, my early creations weren't always masterpieces. In fact, one of my first attempts at following a recipe involved making a salad from a children's cookbook when I was about seven years old. The recipe included an egg, which I dutifully cracked straight into the bowl.
What I failed to read was the note at the end of the recipe telling me to ask an adult to boil it first.
Needless to say, that particular dish didn't make it into the family recipe collection.
Thankfully, things have improved since then.
Over the years, the lessons I learned from my mum and babcia became the foundation for something much bigger. What started as helping in the kitchen grew into a passion for experimenting, creating, and developing recipes of my own. Even today, when I'm making my babcia's pierogi or her signature bigos, I'll still pick up the phone and ask for advice.
Some traditions are worth keeping.
Why Tony's Table?
Tony's Table was created because I wanted somewhere to share that passion.
I've always found that certain recipes are easier to learn when you can actually watch somebody make them. Cooking isn't just about reading ingredients and following instructions. It's about confidence, technique, creativity, and sometimes learning from someone else's mistakes before making your own.
More than anything, I wanted to build a place where people could feel welcome.
A place to share recipes, discover new ideas, learn new skills, and hopefully find a little inspiration along the way.
Because while good food matters, the people around the table matter even more.
Comfort Food Without Compromise
Over the years I've also learned that eating well doesn't have to mean sacrificing flavour.
I've lost over 40 kilograms (more than 6 stone), and I can confidently say I didn't get there living on dry chicken breast and plain rice.
The recipes you'll find here are designed to be thoughtful, balanced, and macro-conscious, but first and foremost they're designed to be delicious.
I believe you should still be able to enjoy rich pasta dishes, indulgent desserts, comforting classics and restaurant-quality meals while being mindful of what you're eating.
Life is too short for boring food.
Beyond The Kitchen
Professionally, I've worked in the kitchen/construction industry since I was around eighteen, although my connection to it goes back much further than that.
Growing up, I spent countless hours alongside my dad, helping with the construction and installation side of kitchens. Whether that meant passing him a hammer, trimming plinths, carrying materials, or simply learning the trade from the people around me, kitchens have always been a part of my life.
The difference is that while many people in my family were naturally drawn towards the practical side of the trade, I always found myself leaning towards the creative side as well.
That eventually led me into kitchen design, where I now help people create spaces that bring families and friends together.
This also introduced me to many Kutchenhaus showrooms where I have been assiting with open days and other events offering my specialist canape service.
In many ways, that's exactly what Tony's Table is about too.
What You'll Find Here
One of the things I love most about food is the incredible variety we've been given to enjoy. There are still countless cuisines, ingredients, and dishes I've yet to discover, and that's part of what makes cooking so exciting.
Here you'll find:
- Recipes worth gathering for
- Comfort food with a thoughtful twist
- Kitchen inspiration and advice
- Wine and whisky recommendations
- Videos and tutorials
- The occasional experiment that may or may not become a future favourite
Most importantly, you'll find a community built around sharing great food.
I'm not a Michelin-starred chef.
I'm just a normal guy who designs kitchens for a living, loves cooking, loves entertaining, and wants to share that passion with others.
So pull up a chair.
You're always welcome at Tony's Table.
- Tony
A Few Things About Me
Favourite cuisine: Italian
Favourite dish: Tagliatelle Carbonara
Favourite restaurant dish: Ox Cheek at Oudh 1722, London
Favourite whisky: Benriach - The Smoky Twelve (for now...)
Favourite wine: Mouhtaro, Muses Estate