ANTHONY COLUCI, executive chef
Chef Anthony, a Boston native, was previously sous chef of the Cup Café and chef de cuisine of Maynards Kitchen. In the kitchen since age 13, now with over 18 years of culinary experience, he’s excited to continue the tradition of serving award-winning dishes in the historic train depot. Though not classically trained, Chef Anthony leaves his creativity unrestricted to pursue his passion of simple, fresh, honest food.
Was your mother a good cook? What memories do you have of cooking with your mother?
Yes, absolutely. We were always having dinner as a family at the table, five nights a week or more. No television, just spending time together. I’m old school that way. My mother made a killer chicken and dumplings and she always included us in the process.
What’s your favorite cooking tool?
The blender, definitely. I can pretty much make a sauce out of anything.
What ingredients are you excited about working with this spring?
I’m looking forward to peas, fava beans, heirloom tomatoes and asparagus. They can really enliven a dish.
MAYNARDS MARKET & KITCHEN
400 N. Toole Ave., 545-0577. maynardstucson.com. (Sun.-Thurs. 7 a.m.-10 p.m., Fri. & Sat. 7 a.m.-midnight). Maynards features fresh-baked breads, house-cured meats and locally sourced ingredients. From-scratch dishes include chilled heirloom tomato soup, in-house dry-aged steaks and Niman Ranch lamb shanks.
