02/21/2020
Donât be fooled by this baby face â Tony Smoody has been cooking at Case Western Reserve University for two decades! He started as a salad/pantry cook at the Cleveland-based university and worked his way up through the ranks before taking on catering responsibilities for the campus and for nearby Cleveland Botanical Garden. When Bon AppĂ©tit opened the Tinkham Veale University Center in 2014, Tony became the executive chef of Michelson and Morley.
At this popular campus restaurant, he serves locally sourced comfort food with a twist, like a sweet potato and white-bean dip with pumpkin seed brittle, pickled jalapeños, and local tortilla chips, or a Reubenesque sandwich of peppercorn-braised New Creation beef, horseradish, house-made sauerkraut, and Swiss on Stone Oven Bakery rye.