The Salt Room
Chef Antony Krause started his culinary career while he was in grade 10, working as a dishwasher for a local steak house. Slowly over the years, he worked his way through every position in the kitchen, one day realizing he could make a career out of cooking and doing something he loves. Tony went on to attend the Art Institute of Vancouver. While attending culinary school in Vancouver, he was fortunate enough to work with some great chefs at restaurants like Wild Rice, Blue water cafe and raw bar, and West restaurant. After spending three years in Vancouver, Chef Tony spent some time traveling around working in restaurants in Saskatoon, Los Angeles, and London (England) before moving back to the Edmonton area, where he was the head chef of Privada wine and tapas (St. Albert). While working at Privada, he had the opportunity to develop his own style of cooking and refine his ideas of how a restaurant should run. This has now led to the opening of his own restaurant, The Salt Room (Edmonton), which is set to open late July 2015 and will be focusing on food made in house using local, organic, and foraged foods.