Anthony Fassio

Anthony Fassio is the CEO of Natural Gourmet Institute and Chair of Slow Food NYC. Anthony’s areas of expertise include sustainable and healthy foods as well as consumer food goods, restaurant and private catering, family agriculture, non-profit management, supply chain distribution, and food safety.

Anthony began his career on his family's fourth generation egg farm where he spearheaded the effort to change from conventional to organic, cage-free eggs. His early and broad experience with local farming gave him a solid foundation for what it means to produce wholesome food.

As Chair of Slow Food NYC, Anthony works to correct issues in the food supply chain through sustainable innovation, while expanding the delivery of healthful, whole foods from area farms to city food purveyors. Previously, Anthony has worked with Danny Meyer’s Union Square Hospitality Group he has collaborated with such prominent organizations as Frito-Lay, Pepsi, and the entrepreneur incubator Hot Bread Kitchen Incubates.

In addition to graduating second in his class from Le Cordon Bleu, Anthony holds an MBA from Westminster College, where he was part of the business school honor society, and received his Bachelor of Business Administration (BBA) in Operations Management from the Isenberg School of Management, University of Massachusetts at Amherst, where he was part of the Honors College.

Anthony's past professional affiliations have included national commodity trade associations, Future Farmers of America, and several school boards.