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What started out as a simple recipe to make money slowly simmered into a seasoned love of the culinary arts for Tony Dunstan.

The Red Seal chef currently stirs up his gastronomic skills at the Overtime Lounge. But this pub-food atmosphere cuisine is a long way from Dunstan’s beginnings.

“I started working very young and was 13 when I started in the first restaurant. By 17 I was already second in command of a kitchen, and at 19 I was working at a five-star restaurant,” says the 45-year-old Dunstan.

“I needed the money. You go in and do your best,” he adds. “From what I know now to what I knew then there’s 1,000 miles in between.”

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