Anthony "Tony" Porcellini
An industry veteran with more than 20 years of experience, Porcellini is credited with reinventing the entire food and beverage operation at the Walt Disney World Swan and Dolphin resort, making it a leader in the industry and a highly regarded consumer dining venue. Porcellini quickly gained regard for his tenacious leadership and groundbreaking food and beverage initiatives. He is noted for developing and attracting new restaurant concepts, including Shula’s Steak House and Todd English’s bluezoo celebrity venues, as well as Fresh Mediterranean Market, Il Mulino New York Trattoria, Garden Grove and the Cabana Bar and Grill.
A Sommelier certified by the Court of Master Sommeliers, Porcellini is credited with a sweeping expansion of the resort’s beverage service and a wine program now featuring up to 1,400 selections, including organic and rare vintages. Under a comprehensive wine education program that he implemented, more than 70 staff members -- from catering staff to restaurant personnel -- have achieved certified wine sommelier status. His assistant director of food and beverage achieved the coveted B.A.R. certification status – the spirits equivalent of an advanced wine sommelier held by fewer than 60 professionals in America.
Each year, Porcellini organizes and runs several Bordeaux blending seminars customized for meeting groups and staff members. He serves as a staff corporate consultant for Starwood Hotels & Resorts, as he is regularly called upon for food and beverage consulting and to conduct a series of food and beverage corporate training programs.
Porcellini graduated from Johnson & Wales College in 1988 with a degree in hotel and restaurant management. He began his career as a manager trainee and assistant restaurant manager the same year at The Westin Hotel in Stamford, Conn.
As an accomplished food and beverage executive, Tony’s experience, vision and insights have transformed the Walt Disney World Swan and Dolphin Resort and the way we all drink, buy, and experience wine. Which is why, at Carrera Wine Cellar, we feel honored to have Tony as a Partner, as he truly is the best Wine Pro in the industry.
A Sommelier certified by the Court of Master Sommeliers, Porcellini is credited with a sweeping expansion of the resort’s beverage service and a wine program now featuring up to 1,400 selections, including organic and rare vintages. Under a comprehensive wine education program that he implemented, more than 70 staff members -- from catering staff to restaurant personnel -- have achieved certified wine sommelier status. His assistant director of food and beverage achieved the coveted B.A.R. certification status – the spirits equivalent of an advanced wine sommelier held by fewer than 60 professionals in America.
Each year, Porcellini organizes and runs several Bordeaux blending seminars customized for meeting groups and staff members. He serves as a staff corporate consultant for Starwood Hotels & Resorts, as he is regularly called upon for food and beverage consulting and to conduct a series of food and beverage corporate training programs.
Porcellini graduated from Johnson & Wales College in 1988 with a degree in hotel and restaurant management. He began his career as a manager trainee and assistant restaurant manager the same year at The Westin Hotel in Stamford, Conn.
As an accomplished food and beverage executive, Tony’s experience, vision and insights have transformed the Walt Disney World Swan and Dolphin Resort and the way we all drink, buy, and experience wine. Which is why, at Carrera Wine Cellar, we feel honored to have Tony as a Partner, as he truly is the best Wine Pro in the industry.