Antonio Cole
Moulin Executive Chef
Born and raised in Memphis, Tennessee “Tony” started cooking for family and friends at the age of nine, quickly knowing early on that his passion lay in the kitchen. When he wasn’t watching the PBS Chef Justin Wilson (“I guarantee…) Tony worked in restaurants all through high school and the day after graduation moved to St. Louis.
Once in St. Louis, Tony worked his way up at “Patrick’s” in Ellisville, honing his skills as a line cook on the sauté and grill stations.
Making a bold move, Tony left Patrick’s to join the Army as a Combat Engineer and traveled extensively in Europe including stints in Austria, Italy, Turkey, Luxembourg and France, gaining valuable exposure to the different cultures and foods along the way.
Tony finished his assignment with the Army after five years and numerous decorations, returning to St. Louis taking a position at the Ritz Carlton, supervising the line in both “The Restaurant” and in their Banquet Department.
Tony’s big break came when he joined the team at “Remy’s Kitchen and Wine Bar” working his way up to Executive Sous Chef. It was at Remy’s that Tony met Paul Hamilton and Ivy Magruder leading toTony’s dream of being part of an opening restaurant team.
In 2003 he joined Magruder at the Hamilton’s new venture, the opening of Eleven Eleven Mississippi. He soon became a valuable part of the operation taking the position as Kitchen Manager supervising all of the preparation and lunch team. When the Hamilton’s considered expanding into the Event business, Tony was 1st on the list of candidates to become the Moulin Banquet Chef.
“I love the thrill and the challenge of reinventing ourselves each and every event tailoring the menus and service to our guest’s expectations.” When not in the kitchen, Tony enjoys motorcycles, live music and fishing and is a self diagnosed addict of Sportscenter.
