Finnestad started out at 14 as a dishwasher at a country club managed by the mother of his childhood friend. “We got paid under the table and with leftovers,” he laughed.
“All the fried mozzarella sticks we could eat. What could be better?”
A part-time job evolved into a vocation.
Finnestad enrolled in The Culinary Institute of America (CIA), where he crossed paths with Ron DeSantis, a certified master chef who was a member of the CIA staff at the time.
“The CIA does an amazing job of creating or guiding young culinarians to excel in the craft, and Tony is representative of that,” he said.
Chef Tony speaks with current students at the Culinary Institute of America .
To DeSantis’ point, the years that followed Finnestad’s graduation from the CIA were filled with a string of successes and culinary positions of increasing responsibility throughout the United States, including the kitchen’s top spot: executive chef.
A desire to move “back home” and start a family — he and his wife grew up in Minnesota — nudged Finnestad toward Hormel Foods. They are now the parents of a baby girl.
He’s reminded often of the old days.
“The peak was when I was in Jackson Hole. I worked 80 hours a week,” he said. “I absolutely love the industry, but I wanted a more stable lifestyle and a more regular schedule.”
He also is elated about what he called the “good story” Hormel Foods has to tell about buying local ingredients. And if the ingredients aren’t local to everyone, that’s okay.
“We’re supporting family farms all over the world,” he said.
