| Tony Tammero,
Executive Chef, Palm Restaurants
Tony Tammero is the executive chef of the Palm Restaurant. As executive chef, Tammero oversees quality control, develops the Palm’s menu (including the daily specials), and trains all Palm chefs and kitchen staff. Tony is also part of the Palm management team responsible for opening new restaurants.
Tammero has been with the Palm for 30 years. Born on Cherry Street in the Little Italy section of Manhattan, he started at the Palm’s flagship restaurant in 1963 as a “pantry man” responsible for making salads. He worked his way up to head chef of the New York City Palm, then opened his own restaurant in Darien, CT -- Lock, Stock, and Barrel -- where he stayed for five years. In 1973, he sold his restaurant and returned to Palm Corporation to open Palm Too across the street on Second Avenue in Manhattan.
Tammero has been the executive chef for over 10 years, spending 60 to 70 percent of his time traveling to each of the Palm’s 16 locations. The professed “first Southern Italian to work at the Palm,” Tony prefers pasta and veal dishes, and Palm’s Double Steak is his perennial favorite.
Tony recalls his most unusual customer request from the 1970s when a regular New York Palm customer would order steak raw on the outside and well-done on the inside. Tony’s trick to making that impossible request a reality: briefly searing the steak at a high temperature, splitting it down the middle, and literally serving it inside-out.
An avid athlete Tammero was the 1995 Playboy Chef Tennis Tournament champ and is a member of Chefs in America and the James Beard Foundation. He is married and currently resides in Palm Beach Gardens, FL.
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