Check Out Anthony Pitter’s Story

Today we’d like to introduce you to Anthony Pitter

Hi Anthony, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I fell in love with cooking at a very young age. I remember writing myself a letter in the first grade saying that I want to become an NBA player or a chef.

Crazy part is I became a chef for an
NBA player. After graduating Michael Krop senior high school in 2012. I decided to join Johnson & Wales in North Miami, where I spent four years obtaining my associates degree and my bachelors degree with a minor in baking and pastry.

During my time at JWU, I joined the workforce where I earn my stripes at the Seminole Coconut Creek Casino as an intern. Here I worked at four different restaurants, Including NYY steakhouse which there are only two in the world. After my internship, I started working for Whole Foods as a pizza maker, this is where I met a customer that always came for custom pizza, saw potential in me that got me a job at Cinebistro, a luxury movie and dinner restaurant.

After spending some time there I wanted to learn more about catering and doing Big events. So for a summer, I disappeared to Upstate New York to help with BELMONT and Saratoga horse racing competitions. This is where I learned mass catering, and running different vendors outlet at the same time. After New York. I came back to Miami, where I became Chef D partie for a company called Constellation catering, where I learned extremely a lot about what it takes to be a chef. From doing galas for thousands of people’s to operating restaurants that open on a daily basis all at once. I eventually earned my position as Sous chef, then the pandemic hit.I was bouncing around from place to place trying to make ends meet. Until I landed at Red Rooster in Overtown Miami as a Sous Chef. This is where I worked with Chef Marcus Samuelson, Chef Kenny Gilbert and Chef Akion West.

While working for Red Rooster, I put in countless hours between 12 to 18 hour days to ensure the restaurant was performing at its highest potential. While running the restaurant with my CDC DeAndre Bailey, we were able to accomplish high ratings, executing catering, and running service at the same time and created a buzz for the best brunch in town. It was truly a crazy experience but I knew I was destined to do more.

I decided that I wanted to step into the Personal Chef game. So I decided to work with Chef Calvin Smith to get my feet wet in the business.

With a lot of hard work, dedication, and lot of sacrifices I was able to have the opportunity to cook for a lot of celebrities, athletes high-end clients and other amazing chefs.

Due to my bubbly personality, attention to details and of course delicious food, I was able to become a private chef for my current client Tyler Herro for the Miami Heat. Which has been a very fun ride considering that I am responsible for fueling his body to perform at his very best.

Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
It hasn’t been a smooth ride. There’s been a lot of sacrifices and hard decisions to make, especially having my son and having to spend a lot of time away from him and family. Having sleepless nights wondering if it all worth it at then end. I just hope my son will grown up and see his father made a difference in the world through food and hard work.

Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I specialize in being a private/personal chef and caterer. I create beautiful edible creations on a plate that would fuel your body and ease your mind. Using my passion to balance love, sweats and savory ingredients to create memorable experiences for my clients.

I’m known for being a private chef to NBA player Tyler Herro of the Miami Heat and making delicious double deck brioche peanut butter and jelly sandwiches. One of Tyler’s favorite snacks.

I’m most proud of being a father and being able to provide for my son. Being grateful to wake up every morning, knowing I have an opportunity to be a better human being and chef for him, while making a name for the family.

I think I’m different from everybody else because I take my career very personal. I don’t see myself as just a chef but part of the family of my clients. Earning the trust to be around someone else families and friends and being in trusted to feed them is a big deal for me.

What do you like best about our city? What do you like least?
I love Miami for all it multicultural influence. I love the fact that I can be able to learn about other cultures and food. I love the fact that we have a night life that doesn’t really end. The view of the sunset from Opa Locka is unbeatable. I just love Miami, I grew up here and was fortunate enough to see other states but nothing compares to the 305.

The least thing I like about our city is the traffic all around Miami. I just feel it’s always congested.

Contact Info:

• Instagram: @chefpitter