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Chef Anthony Goncalves’ latest creation in the sky: 42, The Restaurant & Bellota @ 42.

IT’S DIFFERENT UP HERE.

Trotters was refashioned into Peniche in 2007 and after a year of great success, Chef Goncalves left to open Restaurant 42 & Bellota atop the Ritz-Carlton Westchester.

Chef Goncalves and his parents, Tony & Mary Goncalves, opened Trotters in 1996 to achieve high accolades and was the platform for great renown and growth.

Anthony shares the process behind the creations you can experience at his restaurants or wherever you may find him.

Have you ever imagined what it would be like to cook in a world class restaurant?

Spend a day in 42′s state of the art kitchen and serve a meal for four (4) friends that evening. You will work and learn alongside the kitchen staff of 42 and have a hand in creating components for their meal. The tasting menu includes wine pairings with each course, and you will receive a monogrammed chef coat in which to work.

Welcome to Chef Anthony Goncalves’ personal website, which presents a unique tour of this mad chef’s mind and vision – and even some recipes. Please subscribe HERE to keep updated on Chef Goncalves’ ever-changing, living expression of life and food, a la plancha.

Chef Anthony Goncalves cooks how he feels – when an emotion arises, or when his world turns a certain way, his food conveys those feelings.  His thoughts splash and whip onto his dishes. His mystique arouses your palate.

    • In this business, even the most enterprising entrepreneurs need an edge on their competitors. Sometimes, it takes more than just a driving passion. It takes an insight into the way this industry works – and a history of success to back it up. Relying on my experience and accomplishments in this business, I will show you what works in the hospitality business. Together, we will sidestep the pitfalls of restaurant ownership. We will navigate the hazards of starting your own business and create a plan that will make your vision a reality. Together, we will manifest your dream restaurant.

    • Conceptualizing Your Design
    • The Layout - The Territory - The Restaurant
    • Developing Your Concept
    • Opening Your Restaurant
    • The Look and the Sound
    • Purchasing Your Inventory
    • Opening the Doors
    • Wrapping It Up