World renowned Chef Anthony Puma has traveled the globe honing his skills in gastronomy. After graduating from The Culinary Institute of Zürich, Switzerland in 1986, he started his culinary journey working in Pirna then Dresden where he owned Erbgerichtsklause – a locally loved steakhouse – for several years. His passion for cooking led him to continue exploring the art of cuisine in Leipzig, Berlin, Prag, Spreewald, Bavaria and Elsas. Chef Puma Arrived in the United States as executive chef with Ocean Reef Club in Key Largo Florida in 1999.
Chef Puma transitioned to the hospitality industry as executive chef and banquet chef after arriving in the United States. Since then, he has worked for large institutions like the Wyndham Hotels and sporting organizations such as Chip Ganassi Racing and Morgan Lucas Racing. Today, he serves as the Lucas' personal chef as well as the Corporate Executive Chef/Director of Catering for Lucas Oil Products, Inc. In this role, Chef Puma heads the catering operations at the Lucas Estate.
From start to finish, his signature of excellence can be seen in every aspect of catering. From menu planning and meal preparation to presentation, he leaves no detail unattended. Chef pours his world travels into each and every dish that he prepares including traditional American fare. His international fusion of flavors that emerge in every dish demonstrates his artistry as a chef.