Antonio Ferreira

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Chef Tony Ferreira brings over a decade of kitchen experience and a passion for global cuisines to his role as a Kitchen Operations Manager with Black Sheep Restaurants. As one of the original team members, Tony’s enthusiasm and tireless work ethic have contributed to the development and success of the growing group’s popular food and beverage concepts. After graduating, Tony returned to Dem Bones for a few years before moving back to Hong Kong in 2007, where he joined the opening team at Zuma, a contemporary Japanese restaurant in The Landmark building in Central. The level of precision and exotic ingredients in Japanese cooking fascinated Tony, and he enjoyed the challenge of relearning his native language, Cantonese, to communicate with his fellow cooks and purveyors. Tony started at Black Sheep Restaurants when the group was opening its first concept Boqueria in the LKF Hotel, and has since played an integral role in the kitchens of Motorino, Chôm Chôm, La Vache!, Burger Circus, Carbone and Stazione Novella. Widely respected throughout the company for his talent, versatility and charisma, Tony supports the groups various chefs in managing their kitchens team, recruitment, menu development and streamlining back of house operations.