Tony virtually grew up in the bar business. He learned the trade under the watchful eye of his Aunt Helen David at the Brass Rail Bar in Port Huron, Michigan. He started his career as a barman in 1980, working along side his Uncle Charlie and his Cousin Tony. When Tony started, people were still drinking the Brandy Alexander, the Sidecar and the Old Fashion. Making such classic cocktails had a direct impact on his initial training. His Aunt's bar is one of the only places that still makes a "Tom & Jerry" from scratch.

After graduating from college, Tony moved to San Francisco where he secured a job at Jack Slick's Balboa Café where he learned an appreciation for a well made cocktail using only the freshest ingredients. In 1990, Tony assisted Harry Denton and Bill Kimpton with the opening of "Harry Denton's". In 1993, Tony moved to New York City where he worked with Mario Batali at Po in the West Village. While in New York Tony met a gentleman by the name of Dale DeGroff, head barman at the legendary Rainbow Room, Dale was influential to Tony by bringing back the romance of the cocktail and the professionalism of the barman.

After two years in New York, Tony returned to San Francisco and once again teamed up with Harry Denton to open "Harry Denton's Starlight Room", atop the Sir Francis Drake Hotel. It was here that Tony created his first "Specialty Drink Menu" which included such classics as Between the Sheets, Sazarac and Negroni, and his original cocktail recipes based on classic ingredients and preparation such as the Sunsplash, Starlight and Cable Car.

In 1998, Tony was hired by Bellagio, the $1.6 billion Las Vegas Resort, to design a cocktail and spirits program through the recommendation of Dale DeGroff. Currently, Tony oversees the cocktail program for 22 bars and instills his philosophy of bartending and drink preparation to approximately 150 bartenders, 50 bar apprentices and 50 bar porters. Under Tony's direction the Bellagio Beverage Department has received much recognition including the coveted Cheers Beverage Award of Excellence for 2000.

Tony's specialty drinks have been featured in such magazines as Vanity Fair, Wine Enthusiast, Fortune, Market Watch, Food Arts, Wine Spectator, The New York Times Magazine, Cigar Aficionado, Cheers, Santé, Continental and Delta Airlines. Tony has been spotlighted in Gary Regan's book New Classic Cocktails, Kathleen DeVanna Fish's The Elegant Martini and Jared Brown's Champagne Cocktails. Tony has also appeared on local and national television including CNBC and the Food Network's Italian cooking show "Malto Mario". Tony is a member of the International Bartenders Association and the Chairman of the United States Bartenders Guild - Nevada Chapter.

Tony received the Silver Medal for the United States at the 2001 Bacardi-Martini Grand Prix held in Malaga, Spain. He regularly serves as an Industry Expert for numerous organizations and conventions. Tony is a co-host on the local radio show, Taste of Vegas, where his segment, "The New Cocktail Hour" features recipes, history and anecdotes of classic and contemporary cocktails. Currently, Tony is working on his first book entitled, " Cocktails at Bellagio".