Meet Chef Anthony Chiero

Chef & Founder of Simmering Chef

"Great food starts with the fundamentals—and a lot of hard work."

My path to becoming a chef began just like many of the greats: at the dish pit. As a teenager, I spent my nights and weekends scrubbing pots and pans at a family-run Italian bakery and pizzeria. It was at that pizzeria where a simple after school job turned into a lifelong passion for the craft, leading me to turn my love for cooking into a professional career.

The Professional Background

In 2001, I attended Johnson & Wales University in Providence, RI, where I earned my degree in Culinary Arts. JWU provided me with the solid foundation and technical knowledge needed to bridge the gap between a home kitchen and a professional line.

My experience took me from the private clubs of Woods Hole, MA, to the popular steakhouse scene in California’s San Mateo Valley. However, my heart was always in Rhode Island. In 2004, I returned to Providence to cook in the heart of Federal Hill. Over the next decade, I worked my way up from Cook to Sous Chef and finally to Executive Chef, refining the skills and flavors I bring to my clients today.

The Simmering Chef Experience

I founded Simmering Chef to bring restaurant-quality meals directly to your table. My goal is to use my years in professional kitchens to help my clients host unforgettable gatherings through great service and bold, Italian-inspired flavors.

When you invite me into your kitchen, you’re getting:

• Restaurant-Quality Results: Professional techniques applied to every dish

• Italian-Inspired Menus: Flavors rooted in my experience on Federal Hill and my early days in the bakery.

• A Customized Approach: A meal tailored specifically to you and your guests, so you can enjoy the experience while I handle the kitchen.

I look forward to cooking for you and bringing the best of the restaurant world to your next event.