After graduating from the Institute of Culinary Education in New York, Anthony Sasso's culinary career began with stints at Union Pacific and Bobby Flay's Bolo, and eventually, Andy Nusser's Casa Mono. Soon after, Sasso moved to the Costa Brava to live with extended family and work at the renowned coastal marisqueria "El Hogar Gallego," run by the legendary Guillo family.
Upon his return stateside, he was promoted to Head Chef at Casa Mono. In 2008, he became one of the youngest chefs to be recognized by the Michelin guide, obtaining his first of five consecutive Michelin stars for Casa Mono. In 2017, he joined La Sirena as Executive Chef.