Our Chefs
Over the years, Michael Anthony’s has crafted a number of innovative culinary programs, all under the guidance of a dedicated team of highly motivated culinary professionals. Each team member brings his or her own unique talent to their art form, ensuring truly superlative dining.
Robby Colson
Robby Colson, Chef de Cuisine,
Michael Anthony’s Cucina ItalianaA coastal Maine native, Chef Robby has been in the culinary business for well over 15 years, in every possible kitchen position. His career has taken him to numerous venues, including large hotels like the Atlantic Oceanside Hotel in Bar Harbor, where he served as its youngest sous chef. He loves entertaining guests with his passion for great food and outgoing personality. Robby considers himself very fortunate to have trained under several superlative chefs and is drawn to European, Asian and Latin American cuisines.
Will Overacre
Will Overacre, Director of Culinary Operations
A Florida native, Chef Will is a graduate of Sinclair College in Culinary Arts and Hospitality Management. He has many years of professional experience, including working as a sous chef in a large hotel. Much of his experience has involved seafood and Italian restaurants. Crediting his grandmother for his love of great food and entertaining, Will has a true passion for culinary creativity: “I like to think outside the box, love big flavors, and love to make food that tastes like home.” He particularly loves Italian, French, Asian and Mexican cuisine.
Mauricio Plascencia
Mauricio Plascencia, Retail Foods and Catering Chef
Born in Mexico City, Chef Mau has long been fascinated with cooking and great food. Early on, his mom instilled in him the joy of food preparation, and his Italian heritage gave him an abiding interest in Italian cuisine. He worked his way up to head chef and general manager of an Atlanta restaurant before he made his way to the Lowcountry, where he worked as an executive chef at restaurants on Daufuskie Island and in Savannah. He especially loves the bold flavors of Italian, Greek, Asian and Cajun cuisines.
Will Overacre
Will Overacre, Director of Culinary Operations
A Florida native, Chef Will is a graduate of Sinclair College in Culinary Arts and Hospitality Management. He has many years of professional experience, including working as a sous chef in a large hotel. Much of his experience has involved seafood and Italian restaurants. Crediting his grandmother for his love of great food and entertaining, Will has a true passion for culinary creativity: “I like to think outside the box, love big flavors, and love to make food that tastes like home.” He particularly loves Italian, French, Asian and Mexican cuisine.