Antonio “tiny” mora

Chef Antonio Mora has over twenty-five years’ experience in restaurant kitchens, beginning at the legendary Ryland Inn. After four formative years under chef Craig Shelton, Mora spent two years cooking at Restaurant Daniel, then became sous chef at Restaurant Serenade in Chatham, NJ. He was the opening executive chef at Avenue in Long Branch, New Jersey, earning a two-star review from the New York Times, and a rave from Gourmet. Upon his return to Manhattan, Mora worked as chef de cuisine at Keith McNally’s Morandi, in the West Village, then took the top spot at Frankie’s Sputino, Prime Meats and Café Pedlar, in Brooklyn. He spent six years as executive chef at Quality Meats, before opening the French-inflected Quality Bistro, in early 2020. In the wake of the global pandemic and its severe disruption to restaurant business-as-usual, Mora is now working with Sohail Zandi at Brushland Eating House in Bovina; and helped to re-launch the dining program at the Andes Hotel with chef Hart Boyd; and, under the banner of Tiny’s, is working alongside the incomparable Maggie McDowell making truly iconic sandwiches, pot pies and other amazing collaborations at Russell’s General Store in Bovina.

Can we say something about the fact that he drew the pies for the website???

Follow him @antoniomoranyc