In this episode, we’re joined by Anthony Secviar, a culinary talent whose journey began at George’s at The Cove, after three interviews, two culinary schools, and more than two years of determination. His early experiences at George’s laid the foundation for what would become an illustrious career.
After gaining experience at George’s, Anthony expanded his horizons by traveling to Spain, where he further refined his craft. Upon returning to the U.S., he secured a position at The French Laundry, one of the world’s most prestigious restaurants. His time there, working alongside culinary legends, propelled him to new heights, eventually leading him to Addison in San Diego.
Today, Anthony is the chef and owner of Protégé in Palo Alto, where he continues to push the boundaries of fine dining. Tune in as we delve into his journey, his philosophy on cooking, and how his experiences have shaped the Michelin-starred chef he is today.

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