Chef Anthony Kostelis began his culinary career in the front of the house at Scoozzi, an Italian eatery previously located in New Haven. While there, Kostelis’s interest shifted to the kitchen and he soon left to formally study at CIA-Hyde Park.

Kostelis took on an externship at Vidalia in Washington D.C. before graduating from CIA in 2010. There, he learned modern techniques from James Beard award winning chef, Jeffery Buben. He began at Bill Taibe’s LeFarm, previously located in Westport, as a line cook in 2011. While working at LeFarm, Kostelis fell in love with food in its simplest form.

After a brief move to South End-New Canaan, in December of 2013, Kostelis returned to The Whelk, another restaurant of Taibe’s and was promoted to Executive Chef in July of 2014. With Kostelis at the helm, The Whelk continues to receive accolades such as Most Creative Menu, Best Seafood, Best Overall Restaurant in numerous publications.