After obtaining his Vocational Baccalaureate in Cooking in 2006, followed by a Complementary Mention in Restaurant Desserts in 2007 in Martinique, Tony began his career by joining various high-end hotel restaurants, thus consolidating his expertise and passion for haute cuisine, including the renowned kitchens of the Hôtel Prince de Galles (5*) in Paris in 2008. After a few years of enriching experiences, he decided to join the brasserie Molitor at the Hôtel Molitor (5*) in Paris in 2017, taking the position of 1st Sous-Chef in charge of the brasserie, where he stayed for five years.

In April 2023, Tony chose to share his expertise by becoming a Chef Instructor at École Ducasse Paris Campus, where he now passes on his experience and skills to the next generation of chefs.