Tony Fishbeck’s Bio
Tony was born in Sydney to a German father and Maltese / Egyptian mother, and this European heritage cemented his passion for food. Yet after training at Novatel North Beach Tony discovered real food in the Southern Highlands, where he became second chef at The Grand Bar and Brasserie, before opening his own business, Brass Razoo, which soon became an institution on Sydney’s lower north shore. At its height, Brass Razoo has 45 seats with numerous reviews by all the leading publications and Good Food Guides. After 13 years Tony closed Brass Razoo for a tree change to return to his beloved Southern Highlands. Tony remains active in the food community, consulting to various restaurant and hotel projects, including the opening of fermentAsian in the Barossa Valley.
Tony prefers to cook on Scholtes products, saying: Aligning myself along with Scholtes as a mentor seemed like a natural fit. Now most of my cooking and passion for food occurs at home where I continue to share my love for cooking, food and wine with family and friends in a domestic home kitchen and environment.
Anthony Fischbeck's Anchovy and Olive Pizza