Chef Anthony Florian

Some chefs cook Italian food, but for others, Italian cuisine is part of their very soul. Anthony Florian—known affectionately as Chef Tony—is one of those chefs. His earliest memories are steeped in the scents and flavors of Italy. For as long as he can remember, making tortellini and ravioli was a cherished family tradition, woven into every holiday celebration. Ravioli graced the table at Christmas, while soup tortellini marked New Year’s Day—each piece hand rolled and carefully crimped.

Chef Tony graduated from the California Culinary Academy in 2005, and spent nearly a year cooking at high-end restaurants in Italy’s Veneto region, first at Da Gigetto, and then at Casa Brusada. Upon his return, he joined the team at Michelin-starred Dry Creek Kitchen in Healdsburg, and later moved to Santi in Geyserville, staying with the restaurant when it moved to Santa Rosa.

In 2010, he returned to San Francisco, working in several fine dining establishments, including Quince, where Chef Michael Tusk’s meticulous attention to detail and knowledge of seasonal ingredients transformed his approach to cooking, “making him a chef,” as he puts it.

Chef Tony has been the executive chef at Seven Hills since 2013. Inspired by his farmer’s market finds, he is constantly updating the menu with new farm-to-table dishes, inviting both his team and his guests to expand their knowledge and love of Italian cuisine. 

The Family

A restaurant thrives when its team works together with purpose and precision. Our collaborative approach is at the core of everything we do, creating an inviting atmosphere where guests feel like they’ve been welcomed into a cozy family dinner.