Executive Chef

Tony Manns Jr., joined F&H Food Trading Group in 2011 as sous chef at Little Alley Steak. After exhibiting his prowess in the kitchen, Manns was elevated to executive chef, bringing a heightened level of flavor, creativity and heart to every dish he touches.

An Atlanta native, Manns possessed a passion for cooking since he was a young boy. He grew up acting as sous chef to his mother, grandmother and stepmother in the family kitchen. After graduating with an associate’s degree from Le Cordon Bleu, Manns began his journey in Atlanta’s culinary scene with tenure at top restaurants including C&S Seafood and Oyster Bar in Vinings and Veni Vidi Vici in midtown.

Tony currently resides in Atlanta with his family. When he is not in the kitchen at Little Alley Steak you can find him spending time with his family and attending his son’s many extracurricular activities.