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Anthony Bombaci
 This week of QuickMeals is inspired by Chef Anthony Bombaci's fondness for bold, fresh flavors. Chef Bombaci was raised in Wisconsin and credits his grandfather for sparking his interest in the world of cooking (some of his most cherished childhood memories involve making pizzas from scratch). Determined to make his mark in the culinary world, Bombaci enrolled at the Culinary Institute of America. Upon graduation, he moved to Memphis to work at Restaurant Chez Philippe and then moved to New York to work at Restaurant La Adrienne where his creativity and style flourished. Through extensive training and experimentation, Bombaci discovered his passion for classic French cuisine and went to work with Chef Jean Banchet at Restaurant Le Francais. He then was able to broaden his experience with international ingredients working at Lasalle Grill, specializing in flavors of the Mediterranean.
After three years at Lasalle Grill, Bombaci left to work under Chef Gary Danko at the San Francisco Ritz-Carlton's Dining Room. He left in 1995 for Barcelona to pursue his dream of developing an approach that would truly embody his personal cooking style. He returned to the U.S. to work at Nana in Dallas, where his years of training, research, and experimentation have translated to a signature style of creative American cuisine with modern European influences.
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