Antonio Tardio began working in restaurants when he was 16 years old, starting with a weekend job waiting tables at the Oriental Manor catering hall in Brooklyn, NY. He soon moved his way up to bartending and then as the Maître d’. After earning a Bachelor’s degree in Hospitality Management from NYIT in 2002, Tardio worked at The Plaza Hotel as Food and Beverage Manager, and then joined Swissotel Hotels & Resorts as Conference Service Manager. Soon after he was hired as Director of Food and Beverage for Highgate working at the Paramount Hotel and Doubletree Metropolitan Hotel in NYC.
Finding himself drawn to the kitchen, having worked closely with the chefs at his jobs, Tardio decided to go to culinary school, enrolling at The French Culinary Institute in NYC in 2010. Following graduation, he received an opportunity from an old colleague to move to the Maldives and work for Taj Hotels Resorts and Palaces as an Assistant Director of Food & Beverage. When he returned to the U.S., Tardio opted to throw in his front-of-the-house towel, and focus on designing and opening a restaurant for his uncle in Park Slope.
Upon completion, Tardio joined Danny Meyer’s Union Square Hospitality Group as Chef Tournant at Maialino and Gramercy Park Hotel, before taking an Executive Sous Chef position for the Fitzpatrick Hotel Group. Tardio is now happy using his variety of experiences to lead the kitchen at the Black Walnut at the Hilton Brooklyn New York.