Anthony “Tony” Griffith
Anthony “Tony” Griffith is a native and resident New Orleanian. He was raised in the Seabrook neighborhood, near the Lakefront area. Tony spent much of his childhood with his mother and grandmother, in the kitchen. His oldest memories are of cooking red beans and rice and file gumbo. Tony remembers sneaking out and going down to the French Quarter with his friends to “tourist watch” and walk Bourbon Street. He was an altar boy and tour guide at the famous St. Louis Cathedral, and now is a parishioner there.
Tony enlisted in the U.S. Army at age 18. He was stationed in Fort Hood, Texas and then served in Operation Desert Storm. While in the infantry, Tony traveled to Kuwait, France, Greece, and spent more than two years in Germany. Being in Europe expanded his palate and interest in what is now considered “farm to table” – growing, preparing and eating local food. He likes to have a connection with where his food came from and especially enjoys fresh butter, eggs and cream – and German beer!
Following his Army service, Tony returned to New Orleans for college, and he quickly became more interested and involved in the expanding food movement and culture. Tony worked for a local spice company, Cajun Kettle, where he helped prepare proprietary spice and sauce mixes for many of the city’s most popular dishes and restaurants, including the famed Crawfish Monica, which is today still one of his favorites. Tony currently works for the U.S. Postal Service, enjoys eating out – from fish shacks to fine dining – every chance he gets and loves trying new foods. True to the New Orleans tradition, his favorite meal is brunch.