Operator Insights w/ Justin Antiotio
About the Operator
Justin Antiorio’s culinary career began in traditional kitchens, following a path taken by his family, which had deep ties to the restaurant industry. From fine dining in Manhattan to high-end institutional catering at the likes of Columbia University, Antiorio honed his craft with years of hands-on experience. Notably, he competed on Hell’s Kitchen, an experience he describes as “life-changing.”
Today, Justin serves as Culinary Director at Tangelo, a company at the forefront of the “food as medicine” movement. In this role, he balances his culinary creativity with the operational demands of scaling recipes while still meeting strict nutritional standards. Justin’s leadership style is rooted in adaptability, leveraging tools such as Galley to streamline processes, scale operations, optimize efficiency, and generally innovate food production.
The Backstory
Transitioning from the chaos of restaurant kitchens to the structured demands of large-scale production is no small feat. Antiorio epitomizes that transformation. With a background rooted in the intensity of high-end culinary environments, he has adapted to a leadership role in tech-enabled foodservice. His journey offers valuable insights into the unique challenges and opportunities that come with blending culinary artistry with the precision of digital tools, particularly within the growing “food as medicine” movement.
The Conversation
Ian Christoiper: Justin, I understand that your move to Tangelo was largely influenced by a desire for work-life balance, something that your family encouraged. How has technology helped with that?
Juston Antiori: If you had presented me with Galley when I was in the restaurant, I’d have said no way—I didn’t have the time or inclination to embrace it. Now, I can’t imagine operating without it. Clearly, using the right tools and having the right mindset can unlock efficiency and innovation at scale.
IC: Despite stepping away from hands-on kitchen work, you are still intimately involved in recipe development. What is that like?
JA: Well, it all starts with me crafting dishes in my own kitchen, then scaling them gradually to meet Tangelo’s large-scale production demands. I create the recipe, then it’s approved by dietitians, scaled to production, and fine-tuned for consistency across multiple facilities. We are very cautious about quality control at every step of the process, from recipe prototyping to final execution–all while leveraging Galley’s tools for precision and adaptability.
IC: For Tangelo, meeting strict nutritional guidelines is non-negotiable. What does that entail?
JA: It begins with me collaborating closely with dietitians, who provide specific parameters, such as sodium or fat thresholds. But I maintain creative control, which ensures a balance between compliance and culinary innovation. The system allows me to make changes on the fly—switching ingredients or adjusting recipes—without sacrificing nutrition or consistency. This kind of adaptability is critical for Tangelo’s mission to deliver “food as medicine.”
IC: Could you talk a little about Galley’s role in transforming the way you operate at Tangelo?
JA: It’s not just about scaling recipes. Galley’s accessibility, tagging, and nutrition tracking features streamline processes and eliminate manual steps. One of my main challenges is normalizing ingredient data for nutritional labels. I think there is much to be done by leveraging digital tools to automate these processes, including reducing repetitive tasks and enabling more efficiency.
Key Takeaways
Justin Antiori’s journey serves as a testament to the evolving role of culinary leaders in the digital age, showcasing how technology can empower creativity, efficiency, and scalability in foodservice. Here are some of his top insights.
Embrace Technology: Digital platforms, such as Galley, simplify complex processes, from recipe management to nutritional compliance. Operators must fully utilize these tools to streamline operations. Say Antiori: "You have the brain; the system has the math. Together, it’s seamless.
Balance Creativity and Compliance: Working within strict nutritional guidelines doesn’t have to stifle creativity. By collaborating with dietitians and leveraging scalable tools, operators can meet consumer and regulatory demands without compromising quality.
Adapt to Change: The arc of Antiori’s career transition and quest for better work-life balance illustrates the importance of flexibility and openness to new opportunities. For chefs considering a similar shift, he offers this wisdom: "It’s hard to understand the balance until you experience it—weekends off, holidays with family—it’s a different world, but it’s worth it."
Are you ready to scale your culinary operations with precision and creativity or lead in the “Food as Medicine” space? Contact Galley for a demo and learn how our platform can support your mission.
