November 25, 2014

118th Validated Chef by the Jury – Tony Valentino-Locke

Congratulations to Tony Valentino Locke, 118th Chef La Belle Assiette to be validated by the Jury.

Tony Valentino Locke is our 118th Validated Chef by the Jury. His Validation Dinner took place in London, on Thursday, 23rd of October. 

As for each Validation Dinner, La Belle Assiette gave the opportunity to 8 guests, providing a jury, participate and evaluate the menu prepared by the Chef.


tony lockeTony Valentino Locke is an experienced Chef with Italian heritage. He has been in the catering industry for more than 10 years, during which he has worked with some of the most respected names in the business, such as, Michel Roux jr, Marcus Wearing, Nobu Matsuhisa, Alyn Williams, Aldo Zilli and Cristiano Andreini. His passion for cooking started when he was a child at his Italian “Nonna’s” house. She would show him how to prepare and cook all of her home cooked specialties passed down in the family from generation to generation. Tony decided to go straight to catering college after he finished school. He graduated from a 3 year Professional cookery course with flying colors and had a great amount of food knowledge and experience. It was time to get out into the industry. Through his amazing career he worked in some of the most renowned Michelin stared restaurants in London, and Italy. Tony has also worked as a Home Economist for Television, magazines and newspapers. He has performed live cooking demonstrations at “Ideal Home Show” and co-hosted cooking Masterclasses alongside celeb Chef Aldo Zilli. His preferred cuisine is Italian, but given his experience in different cuisines, the menus and themes can be as diverse as you wish. Tony always sources the freshest produce, mainly organic and free range, from local markets and independent producers to make sure you get the best from every ingredient. 


Tartar di Tonno – Tuna tartare flavoured with lime, soy and ginger, asparagus, and balsamic dressing






Main course
Fregola con ragu di Agnello – Fregola (Traditional Sardinian pasta) with lamb and fennel seed ragu, confit cherry tomatoes, Pecorino and Aromatic breadcrumbs




Tortino di cioccolato – Dark chocolate fondant with spiced strawberry sauce




Here are some reviews let by the members of our Jury: 

« The Chef was polite and comfortable. The starter and dessert were very tasty. Plus, the risotto was very surprising in taste and original. I really enjoyed this dinner at home! » – Ziad N.

« The food was very good and the Chef’s attitude absolutely perfect. I recommend Chef Tony Valentino-Locke without any doubt!.» – Capucine M.

« Top! I found it perfect, I would do it again, exactely the same way! » – Gary A.

« It was like a real Michelin starred restaurant at home ! Honestly, Chef Tony Valentino Locke was perfect ! » – Olivier K.


Chef Tony Valentino-Locke is a talented Chef with a real passion for Italian cuisine. His enthusiasm about food, his expertise and attention to detail was really appreciated by the Jury. The Chef also put a lot of effort into the seasoning and focused on the taste. For that, it was a real success! With an innate sense for preparing delicious food with fresh products, Tony also impressed by his professionalislm and his efficiency. He shared his knowledge and his passion for food. The guests felt a real abundance of potential! Thus, the Chef is labeled “Chef validated by the Jury.” Congratulations!

If you also want to be part of our Jury and be informed of the next schedulded Validation Dinners, click here.

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