Tony DeRienzo - executive chef of Waterfront Grille is a graduate of the Johnson & Wales University with a degree in Culinary Arts. Tony began his culinary career in some of Boston's finest restaurants, like Ambrosia on Huntington and Biba, where he worked with critically acclaimed chefs like the James Beard Award-winner, Lydia Shire.

Tony's career evolved when he moved on to work at the Stoneforge Restaurants, a restaurant group that started in Raynham, Massachusetts. It was at Stoneforge that Tony quickly moved up the ranks and soon he became executive chef of all five Stoneforge Restaurants.

His cooking style blends traditional New England fare with strong Mediterranean and Asian influences. Today, Tony oversees all research and development for Venture Restaurant Concepts and New England Fisheries.