Rising Star Chef Anthony Amoroso of Seablue - Biography

Atlantic City , NJ

November 2011

Growing up in an Italian-American family—especially when there’s an Italian grandma in the kitchen—seems to spark chef dreams in certain kids. Anthony Amoroso was an apt pupil at his grandmother’s side in the kitchen; in a sense, he’s never left the kitchen since.

Amaroso attended culinary school at the Culinary Arts Institute of Hudson County College, and started his first professional kitchen training at the Hilton at Short Hills in New Jersey. But his first foray into the world of high-caliber fine dining cuisine was at Oceana in New York City. Amoroso worked under the guidance of Oceana’s then seafood-guru Executive Chef Rick Moonen, as a sous chef and then advanced to chef de cuisine. It was at Oceana that Amoroso learned how to use high-quality products for a three-star menu. From there, Amoroso joined Rick Moonen’s team to open Branzini and then, in the role as executive chef, opened RM Seafood in Manhattan.

But the lure of the restaurant craze in Vegas called and Amoroso left New York in 2003. He was recruited by Michael White to be the opening executive chef of Fiamma Trattoria and Bar at MGM Grand. In 2005, Amoroso moved up the strip to head the kitchen of Michael Mina at the Bellagio, where he whipped out Mina’s classic trios and innovative seafood dishes and earned a 2008 StarChefs.com Las Vegas Rising Star Award.

Amoroso is the new executive chef at Seablue, a Mina Group Restaurant, in Atlantic City.