Anthony Carron, Chef

A St. Louis native, Anthony Carron discovered his passion for food and cooking at an early age. He attended Macalester College in St. Paul, MN, for four years, during which he worked as a prep cook at a local café—a role that would set the course for his culinary career.

In 1999, Carron returned to St. Louis and purchased the 40-year-old Olivette Diner. After two years of remodeling and reinventing the historic diner, he achieved both local acclaim and commercial success. Satisfied with his work there, he sold the diner in 2001 to pursue opportunities in fine dining.

Carron moved to San Francisco, ultimately becoming a sous chef at Aqua under celebrity chef Michael Mina. Rising through positions of increasing responsibility, he became Corporate Executive Chef, overseeing the development and operations of more than 20 fine dining, Michelin-starred restaurants in 5-star hotels, casinos, and resorts.

In 2011, Carron founded 800 Degrees Pizza, widely credited with launching the fast-casual pizza movement. He grew the brand to 40 international locations before selling it to private equity.

In 2021, he co-launched Coast Range, a contemporary American steakhouse in Solvang, California, to critical acclaim and a Michelin nod. In 2023, Carron joined Boca Restaurant Group as Senior Vice President of Culinary and Business Development. The following year, he became Chief Development and Culinary Officer at Savor Hospitality, overseeing food and beverage revenue of over $100 million across a Las Vegas Strip portfolio spanning French, Italian, and Mexican cuisine, as well as sports bars.

Carron has also consulted extensively on menu development, operations, and design for global and regional hospitality brands from Hong Kong to Dubai.

He splits his time between Las Vegas and the Santa Barbara wine country. Passions include music, nature, baseball, and, naturally, cooking.