Gibraltar Restaurant

Until recently, only those fortunate enough to have dined at Gibraltar have had the pleasure of enjoying the remarkable cakes, fine pastries and artisan breads that we have been producing since 1998. At the urging of many loyal patrons, we have turned our attentionto the creation of extraordinary cakes and pastries for retail sale. Pastry Chef Anthony Valerio was interested in food and cooking as early as he can remember. At the age of seven, he began to cook and express an interest in the classic cooking shows of Julia Child, Chef Tell and others. When he turned sixteen, he pleaded with Master Confectioner Julie Bashore, of The House of Clarendon, until she relented and agreed to hire him. Julie remained quite hesitant about how serious a sixteen year old boy could truly be about pastry, but she was not sorry after noticing Anthonys natural ability and commitment. She took him under her wing as her apprentice, teaching him the fundamentals of pastry, cake design, chocolate work, confections and more. Anthony excelled in the fine detail work of sugar and chocolate artistry and decided to attend Johnson & Wales University, where he graduated magna cum laude with a degree in Baking & Pastry Arts. Upon graduating, he accepted a position with the Ritz-Carlton in St. Thomas, where he got a taste of the luxury resort industry and the creativity it allowed him in the kitchen. He later moved on to the flagship Ritz-Carlton Naples, where he worked his way up to restaurant pastry chef at the resorts award-winning, fine dining restaurant. Chef Anthonys classic French training along with his family roots have influenced his culinary style and flavor profiles. His expertise ranges from the detail and flare of contemporary plated desserts to impressive wedding and special occasion cakes to delicate truffles and chocolate confections, which are available for retail sale at the restaurant. Anthonys right hand in the pastry department is Assistant Pastry Chef Heather Heath. Heat