Head Chef Tony Tapia.
Tony's interest in food and cooking started from an early age, spending much of his school holidays helping out in his father's restaurant. Starting his professional career under Roy Brett at Malmaison, Leeds, Tony was encouraged to gain London experience and joined Le Caprice, working under Kevin Gratton and Tim Hughes. After 3 successful years he broadened his knowledge further and moved to Cornwall, returning to work with Roy at Rick Stein's highly acclaimed seafood restaurant. When Roy was then approached by Ken McCulloch to spearhead the restaurant operations of Dakota, Tony was delighted to join him and within a year took over as Head Chef of Dakota Glasgow.
Tony remains passionate about food and over the last 10 years has developed his own straightforward style; produce-led uncomplicated dishes, cooked with integrity and a sincere focus on providing a memorable experience to all his diners.
