NGI on Twitter
NGI on Facebook
NGI on YouTube
NGI on YouTube
NGI on YouTube
NGI on YouTube
NGI Blog
Public ClassesChef's Training

Our CEO Anthony Fassio

Anthony Fassio

ANTHONY FASSIO joined the Natural Gourmet Institute (NGI) as CEO in August 2013 with expansive knowledge of the food and culinary industries, drawing on experiences that range from serving as Chair of Slow Food New York City to graduating second in his class at Le Cordon Bleu in Paris.

Anthony’s areas of expertise include sustainable and healthy foods as well as consumer food goods, restaurant and private catering, family agriculture, non-profit management, supply chain distribution, and food safety.

His passion is rooted in interdisciplinary education. He imagines a food system that is self-rejuvenating – created through cohesive partnerships – and lives by the idea that what we eat significantly affects the well-being of ourselves and our planet.

As Chair of Slow Food NYC (SFNYC), Anthony works to correct issues in the food supply chain through sustainable innovation, while expanding the delivery of healthful, whole foods from area farms to city food purveyors. As an entrepreneur, he founded AJ Food Consulting, which helps promote regional growth by facilitating the business development of local, nutritious products in the food, farm and restaurant industries. And in addition to working with Danny Meyer’s Union Square Hospitality Group he has collaborated with such prominent organizations as Frito-Lay, Pepsi, and the entrepreneur incubator Hot Bread Kitchen Incubates.

Anthony began his career on his family's fourth generation egg farm where he spearheaded the effort to change from conventional to organic, cage-free eggs. His early and broad experience with local farming gave him a solid foundation for what it means to produce wholesome food that meets the rigorous standards of USDA and FDA regulations, as well as how to handle customer relations, slim margins, and environmental responsibilities.

In addition to graduating second in his class from Le Cordon Bleu, Anthony also received a jury special recognition for his final dish and has certifications in General, French Wines and World Wines. He holds an MBA from Westminster College, where he was part of the business school honor society, and received his Bachelor of Business Administration (BBA) in Operations Management from the Isenberg School of Management, University of Massachusetts at Amherst, where he was part of the Honors College.

Anthony's past professional affiliations have included national commodity trade associations, Future Farmers of America, and several school boards.

The Program


You’re invited to learn more about our unique Chef’s Training Program.

Come to our:
Tuesday, October 8 at 6:00 pm

• Meet our Faculty

• Enjoy a Cooking Demo by one of our Chef Instructors

• Participate in our Raffle to win your very own NGI Chef's Knife

212-645-5170 ext. 109


We Accept the


We offer $5,000 to past and
current members of the US Military.
Contact admissions for details

© 2013 Natural Gourmet Institute | 48 W. 21st St., 2nd floor New York, NY 10010
Call: 212-645-5170 | Email: