Introducing Chef Tony

High Meadows Golf & Country Club is excited to have Tony Peros join our staff as head chef. He began working in the kitchen at High Meadows this past summer, and many club members have noticed some welcome changes and additions to the menu. Long-time residents will already be familiar with Tony. He worked at High Meadows for nine years, before moving on to another opportunity. But after four years away, he is back, with more experience and great new ideas for our dining services.

Tony has a long history in the restaurant business. He started out working at his parents’ restaurant in Morehead City when he was 13, and was cooking by the time he was 15. He knew he had found his passion, so he went to Florida Culinary Institute for training, and since then has made a career in the restaurant industry. Tony, his wife Angela and their two children moved to Roaring Gap originally on a temporary basis to help his parents out with running Nikola’s Restaurant. Once the family got up here, they loved it so much that they decided to make it their permanent home. “I love the area, with the small town atmosphere in Sparta and the open spaces and beautiful scenery around Roaring Gap,” Tony said. “It’s nice to live in a place where you’re away from the traffic and hectic pace of the city.”

Simply Good Food
When it comes to Tony’s style for creating menus and cooking for patrons of High Meadows Golf & Country Club, he takes a very simplistic approach. “I’ve learned over the years that when you start with good food and good ingredients, and you take time to prepare it well, you don’t need a lot of herbs and spices and sauces to make it taste good,” he says. “I’m a firm believer in salt and pepper and letting the taste come through.”

One of the highlights of Tony’s menu is his signature steak. “You can go to a steakhouse and order a steak, but it’s not going to be as good as the one you get here,” Tony says. “When you combine my experience, my knowledge in how to properly cook a steak, how to prepare it and how to present it, you get a meal that is top notch.”

Tony also enjoys working with traditional southern foods. “I’m taking comfort foods and making them upscale,” he says. A recent favorite was the lobster mac & cheese, and diners will also see collard greens, cornbread and biscuits making their way to the menu, all cooked with Tony’s talent and sometimes a unique twist.

Bringing Back the Pizza
Another new addition to the dining options at High Meadows Golf & Country Club is the take-out pizza menu on Thursday nights. Some members might remember Tony’s pizzas from when he was cooking here before, and his reputation for excellent homemade pizzas is well deserved. Tony doesn’t take any shortcuts when it comes to his pizzas, making everything, including the crusts and the sauce, totally from scratch. Signature pizzas include the Italian Stallion piled high with Italian cured meats, a Buffalo Chicken pizza that’s brings the complete taste of eating chicken wings on a pizza, complete with hot sauce and bleu cheese, and the Philly Cheesesteak pizza.

Tony’s passion for cooking and working in a restaurant show through in his creativity in menu items and his talent in the kitchen. We’re excited to have him back on the team, and looking forward to many more new things to tempt our palette in the weeks and months to come.

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