Tony is a native New Yorker who has been in the land of enchantment since 2012.  Some of his earliest memories involve food or cooking in the kitchen with his mom, dad, or Sicilian grandmother.  This strong foundation gave him his love of food and helped him to develop his style of food today.  Growing up playing sports fueled his competitive drive that has carried over into his career, taking home two best in category titles at the Santa Fe Souper Bowl and he is a two time “People’s Choice” for best burger at the 2021 & 2023 Edible’s Green Chile Cheeseburger Smackdown.  He’s also made appearances on the Food Network, battling Iron Chef Bobby Flay on Beat Bobby Flay, as well as competing on Chopped.

Tony Smith became Chef de Cuisine for Red Sage after Italian fine dining powerhouse, Sassella, closed its doors in early 2025.  In addition to head chef at Sassella, he has worked as the Executive Chef for the iconic Inn and Spa at Loretto, Rio Chama Steakhouse, and was the opening chef for local favorite, Second Street Brewery’s Rufina Taproom. His professional cooking career spans back over 19 years.  What originally started as a job to make money as a teenager, eventually turned into the clear and obvious career choice given his love for food and cooking.  During his time in Santa Fe, he has studied under Chef Jerry Dakan at SFCC and spent 4 years at the Four Seasons Rancho Encantado, under Chef Andrew Cooper.  He also served as the sous chef at other notable Santa Fe favorites like Market Steer Steakhouse under Kathleen Crooke, and for Italian Master Chef, Cristian Pontiggia at Sassella. Blending modern American and Mediterranean traditions, while incorporating local ingredients and flavors, Chef Tony looks to bring his globally influenced take on cuisine, to make his own mark on Santa Fe’s already stellar culinary scene.