Sous Chef, Anthony Harroun
Anthony Harroun is originally from Wisconsin and says his love for food stemmed from gardening and cooking with his family. He thoroughly enjoyed picking fresh ingredients to make homemade salsa and canning vegetables for the winter. Anthony’s biggest influence in the culinary world was working at Bartolotta Restaurant Group in Milwaukee, where he trained under James Beard Award Winning Chef Adam Siegel. After working as Sous Chef at Bartolottas for a year, Tony was promoted to Executive Sous Chef. He then had a stint as Sous Chef at the Four-Star, Four-Diamond resort Delafield Hotel in Wisconsin. In 2015, Tony came to Aspen to work as the Sous Chef at The St. Regis, and a year later moved to Big Sky, Montana to work at the Spanish Peaks Mountain Club. Tony missed life in Aspen and had heard great things about working at The Nell. He returned to town in 2016 to work as the Sous Chef at Ajax Tavern, where he aims to keep the French Bistro tradition alive. Tony has always enjoyed working in French Bistros and Italian Trattorias. To him, food is about spending time with family and friends and enjoying good conversation and that’s what Ajax is to me. The hustle and energy of Ajax is exciting and the comradery with his fellow employees feels like family.