As the other co-founder and director of Ribs and Roast, Tony Italiano brings a wealth of culinary expertise to the table. With an extensive background as a chef for close to 40 years, Tony’s journey led him to discover the art and science of sous vide cooking. Over time, he has honed his skills to perfection, leading him to establish the business that he proudly calls Ribs and Roast today. Tony’s innovative approach to sous vide cooking has been the cornerstone of the company’s success. His culinary expertise combined with the precision of sous vide technology has allowed Ribs and Roast to create quality produce that they are now well known for. Tony’s passion for excellence continues to inspire the team, making Ribs and Roast a true pioneer in the sous vide industry.