Tony Liu
Artist Biography
Tony Liu was born and raised in Hawaii, where he worked in some of the island’s top kitchens before heading to the mainland to study at the Culinary Institute of America in Hyde Park, NY.
After receiving his bachelor’s degree with honors from the CIA, Liu cooked under some of the country’s most acclaimed chefs, including Gray Kunz at Lespinasse and Daniel Boulud as part of the opening team at Daniel. He went on to work for innovative chef Floyd Cardoz at Tabla before traveling to Spain, where he was a stagiere at Restaurante Martin Berasategui, the renowned Michelin three-star restaurant in Lasarte. Upon returning to NYC, Liu secured a position at Babbo,
where he became executive sous-chef.
Liu left Babbo for his first chef position at August in New York’s West Village, where his soulful interpretations of regional European cuisine earned him a loyal following and rave reviews. Tony was then tapped by restauranteur Keith McNally, heading up the kitchens at Morandi and Pulino’s.
In June 2018, Tony and his partners opened The Queensboro in Jackson Heights, Queens, where their goal is to create a community hub with food inspired by Tony’s experiences and the culturally diverse borough, as well as Queens craft beers, and curated wine and cocktail menu. The Queensboro also hosts shows by local artists and musicians, as well events from local theater and community groups.
Website: www.thequeensboro.com
After receiving his bachelor’s degree with honors from the CIA, Liu cooked under some of the country’s most acclaimed chefs, including Gray Kunz at Lespinasse and Daniel Boulud as part of the opening team at Daniel. He went on to work for innovative chef Floyd Cardoz at Tabla before traveling to Spain, where he was a stagiere at Restaurante Martin Berasategui, the renowned Michelin three-star restaurant in Lasarte. Upon returning to NYC, Liu secured a position at Babbo,
where he became executive sous-chef.
Liu left Babbo for his first chef position at August in New York’s West Village, where his soulful interpretations of regional European cuisine earned him a loyal following and rave reviews. Tony was then tapped by restauranteur Keith McNally, heading up the kitchens at Morandi and Pulino’s.
In June 2018, Tony and his partners opened The Queensboro in Jackson Heights, Queens, where their goal is to create a community hub with food inspired by Tony’s experiences and the culturally diverse borough, as well as Queens craft beers, and curated wine and cocktail menu. The Queensboro also hosts shows by local artists and musicians, as well events from local theater and community groups.
Website: www.thequeensboro.com
