Our Dream Team ensures that we offer an experience of excellence in all of our events.
We couldn't make it happen without them,
and are deeply grateful for their professionalism and knowledge.
Tony Burris, Executive Chef
Tony Burris began his professional career as a chef in 2007, upon graduating with honors from the Arizona Culinary Institute. While attending the institute full time, he worked as a prep & line cook at Copper Wind Resort in Scottsdale, AZ, while maintaining his 4.0 GPA.
After graduation Tony accepted the position of Banquet Chef at the historic Hotel Congress in Tucson, AZ.
In 2009, Tony was presented the opportunity to move to Prescott, AZ to open the kitchen for Raven Cafe as Executive Chef. After a successful opening of Raven Cafe, Tony was offered the position of Executive Chef at 129 & 1/2 Restaurant.
After a successful tenure at both restaurants, Tony’s love of fitness lead him to become more involved in CrossFit as a coach. In 2015, Tony opened his own gym, Red Tail CrossFit in downtown Prescott. Although the success of his gym demanded his full time attention, Tony never lost sight of his first love for cooking.
Soon after opening his gym, he began catering & cheffing private events, and has since catered weddings, fundraisers, birthdays, BBQ’s, and many multi-course home dinner parties for clients, friends, and family.
As present Executive Chef of Hawk & Hound, Tony is excited to elevate the catering business he has built as a private chef to a new level, while creating for the masses the same superb cuisine he has become known for.
If you are looking for excellence in food creation and professionalism
for all your Catering needs... look no further.