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Tony is the chef and co-founder at One Mighty Mill

Like many cooks, Tony’s love affair with food began at his mother’s side. Julie was a full-time nurse in her mid 30’s when she went back to cooking school. Her curriculum became Tony’s, too, and his afterschool souffle experiments eventually led to stops in high-end Boston restaurants, a year of culinary apprenticeships in Italy, and a baking program at Le Cordon Bleu in Paris.  

In the early aughts, Tony launched the pioneering, locally sourced fast-casual concept b.good with his OMM co-founder Jon Olinto. He also became passionate about food-writing, contributing to, among others, the New York Times, Cooking Light, Bon Appetit and Fine Cooking.  

These days, Tony works on stone-milled R&D at OMM’s Test Bakery & Mill in Lynn, MA and visits OMM’s mills and partner bakeries around the country to oversee stone-milled flour’s magical transformation into organic baked goods. 

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