Hi, my name is Tony Pentecost. I’m a native of the Outer Banks, growing up on Roanoke Island in the town of Manteo. Food was not always a passion of mine. I enlisted in the United States Marine Corps straight out of high school and served my country dutifully for 4 years, including combat duty in Operation Desert Storm. Afterward, I spent a short time in law enforcement, serving my community as a Manteo Police Officer. It was during this time I began moonlighting as a line cook at Big Al’s, a 50’s era diner in Manteo. It was here that I began my culinary journey, learning the basics. Through the years I began to gravitate towards the catering side of things, finding myself serving small parties and intimate gatherings. I found myself to be quite comfortable in other people’s kitchens and found that I enjoyed the conversations with people I didn’t know.
Catering to small groups in a strange home can be challenging. Catering companies tend to travel with all the equipment and supplies that they need. My method is somewhat different. I travel light, bringing the food and my personal supplies. The challenge(s) comes with potential equipment shortcomings, ie, the oven isn’t working, lack of pots and pans, lack of serving platters, not enough plates, forks spoons! The ability to improvise is critical. This is where my strength lies. And I’ve never fallen short. Feeding people and making them smile is what I do. I provide an experience. Anyone can come in a just cook. It’s the ability to engage and get in on a personal level that makes the difference.
When asked about my cooking style, I would say I’m a blend of many different styles. Over the years, I have added to my repertoire. This allows for a great degree of flexibility when creating menus and meeting my customer’s culinary expectations. This flexibility is reflected in the presentation as well. Whether it be a beautifully displayed Charcuterie and cheese platter, to the elegant plated Surf & Turf, or a casually displayed family-style dinner. I learned from a great chef years ago about the phrase “The first bite is taken with your eyes”. This is so true. That little bit of extra care and attention makes the difference between an average meal and one that is exceptional.
Tony prepared a five-course dinner for 14 of us at a rental home in the OBX. It was an amazing event that was well beyond expectations. So much so that we hired Tony to cater a retirement party for 80 people featuring 10 hors d’oeuves and desserts. Simply spectacular! One guest said it was like watching the Food Network right there in your own home. Tony is the consummate professional in appearance, decorum, and cleanliness. He came prepared and immediately went to work. Totally open to questions but no extraneous chitchat. Can’t sing his praises high enough.
What a find! Highly recommend.
Tony was incredibly easy to work with. Quick to respond, over delivered on quality and quantity. His food was delicious and made our stay extra special. Everyone looked forward to the meal and pleasing everyone in a large group is hard to do. On our next trip to the outer banks, we will use Tony from day 1. What a find! Highly recommend.
It was a great experience
Tony was great!! He was very personable and professional! It was a great experience, I would hire him again. I recommend him for your next special event! Thanks so much Tony!
Excellent high quality cuisine presentation was amazing!!!
Excellent high quality cuisine presentation was amazing!!!!. We traveled to the outer banks with our family and wanted to have the experience of great tasting food of the local area and with covid going on I am so happy we found Chef Tony. We would highly recommend his service. We just sat back and enjoyed.
Chef Tony was outstanding.
We had an exceptional experience with Chef Tony and highly recommend him. He was responsive and his menu options were varied meeting the needs of our group. We ordered a buffet which included 3 meats, several sides, and 2 desserts. He arrived as scheduled and immediately got to work preparing a scrumptious meal. There was more than enough food for our group of 12 adults. Everything was absolutely delicious. While we dined he cleaned up everything and once we finished he wrapped up our leftovers. Chef Tony was outstanding.