Tona’s owner and Executive Chef, Tony Chen, grew up in Ogden, Utah. He worked in a Japanese restaurant while attending college. Tony moved to San Francisco to pursue his career after college where he worked as a designer in an architectural firm and kept a position in a Japanese restaurant. While gaining knowledge in the architectural field, Tony found his true passion remained in cooking. The idea of owning his own restaurant one day had always been in his mind since his teenage years.
San Francisco is a cultural melting pot. While living there, Tony was exposed to ethnic cuisines from around the globe. The unique taste of different ethnic food inspired Tony to incorporate those ingredients and spices into his Japanese dishes, which later became his cooking style. In his dishes, guests will find ingredients like extra virgin olive oil, Thai chili, jalapeños, truffle salts, farmed micro greens, and beets….Tony’s architectural background defines the way he constructs and balance the taste of his food through layers and textures.
Tony moved back to Ogden in 2004 and opened Tona with his wife Tina. The name Tona is a combination of both Tony and Tina. Tony’s creative cooking style soon drew local attention. He is a believer of local sourcing. He understands the contributions local farmers have for the community and uses seasonal ingredients in his dishes whenever possible. Tony also supports sustainable fishing. He maintains a positive and responsible attitude toward sustainability in both the fish and ingredients he chooses and the dishes he creates.
Tony works his magic through creativity and endless possibilities. At Tona, the team only brings the best quality ingredients to tables. Guests love coming back for more and finding new dish introduced. Fresh seafood and amazing sushi in a friendly and inviting environment made Tona a gathering destination and a local favorite. Its superb quality of food and high standards for customer service win guests’ loyalty year after year.