Chef Anthony Marzo

The Teahouse’s executive chef Anthony Marzo has years of extensive training and experience in Canada, Europe and the United Kingdom. After attending Vancouver's esteemed Dubrulle French Culinary Institute, Marzo started out his career working at two of Canada's top luxury hotels, The Wickaninnish Inn and Langdon Hall. He went on to serve as a sous chef at The Sandbar in the early 2000s then travelled to Europe where he immersed himself in local cultures and food while working at three Michelin-starred restaurants in London, England: Rhodes 24, Club Gascon and Wild Honey. Upon returning to Canada, Marzo held the role of executive restaurant chef at Fairmont Waterfront and was the chef and owner of Kessel & March in Vancouver's East Village before joining The Teahouse in 2020.