Tony Corke, a native of England, has built a reputation as a multi-faceted chef with a flair for the dramatics.

From his constant search for the freshest ingredients, to his easy, yet commanding presence in his kitchens, Tony has developed his unique approach to cooking into an art, which is reflected in the diverse and adventurous menu at the two locations of Chaparosa Grill. Tony was classically trained at the Shrewsbury College of Arts and Technology in England, graduating in 1986. Upon graduation, Chef Tony perfected his craft in establishments such as the recipient of the Michelin 3-Stars rating, Restaurant Maximin in Nice and several other prominent kitchens in France, Italy and England.