TONY BIGGS
DIRECTOR OF CULINARY ARTS AT CERTIFIED ANGUS BEEF LLC, SENIOR CORPORATE CHEF
From Japan to the United States, chef Tony Biggs knows food. He has overseen the kitchens of hotels in the Caribbean, resorts in the Philippines and served dignitaries, including the King and Queen of Jordan. Today, as the Certified Angus Beef culinary arts director, Biggs enjoys helping chefs discover new abilities and techniques for serving beef. He welcomes them at The Culinary Center, where guests cut steaks in the meat lab, cook them and gather around the table to talk menu innovation.
As the Certified Angus Beef culinary arts director, Biggs enjoys helping chefs discover new abilities and techniques for serving beef. He welcomes them at The Culinary Center, where guests cut steaks in the meat lab, cook them and gather around the table to talk menu innovation.
Biggs recommendations:
1. Quality of the beef and simplicity.
2. High heat, salt, pepper, temp it.
3. Make sure it rests for five minutes before plating.
Resting is key to evenly redistributing juiciness throughout the steak.
