Chef Anthony Bucco is a leading industry figure in the vibrant New Jersey restaurant scene, with an illustrious career that spans several decades. In his current role as the Senior Vice President of Culinary Operations at Landmark Hospitality, Chef Bucco oversees Landmark’s widespread portfolio of seven restaurants, and serves as a mentor to numerous budding talents across the company and state.
Throughout his culinary journey, Chef Bucco has received widespread acclaim, including a coveted 4-star rating from the Star-Ledger, as well as the highest rating (Excellent) from The New York Times and AAA's prestigious Four Diamond Award. Following his tenure as Executive Chef under Jonathan Waxman and Jams Restaurant, as well as at Restaurant Latour, Chef Bucco’s leadership in renowned establishments such as Landmark Hospitality’s The Ryland Inn and Felina has left an indelible mark on the New Jersey restaurant landscape.
Chef Bucco's culinary roots can be traced back to his grandparents' humble kitchen and garden in Matawan, NJ, where he developed a profound appreciation for ingredients, farmers, and the art of building and balancing flavors. His commitment to sourcing locally and sustainably stems from this early connection to food and nature.
Beyond his professional achievements, Anthony Bucco is known for his philanthropic spirit, supporting various charitable causes throughout the years. Recently, he has dedicated his energy to driving positive changes within the Garden State, advocating for small-family farmers, improving school lunch programs, combating hunger, and nurturing culinary education. Chef Bucco’s dedication to the community and the hospitality industry has earned him well-deserved recognition, including his appointment to the Executive Board of The New Jersey Restaurant and Hospitality Association, and active roles on the boards of The Ridgewood Chamber of Commerce, Hudson County Community College, and The Art of Hospitality/Hospitality Workers Alliance.