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After graduating from college in New York City, Anthony Sasso travelled to Spain to explore his ancestral roots. He fell in love with the food and returned to New York City to enroll in ICE. He eventually found himself at Bar Jamón before becoming a prep cook at Casa Mono. After a year, he returned to Spain to work at the famed El Hogar Gallego. Learning as much as he could about authentic Spanish cuisine and local Catalan specialties, Sasso brought his skills back to the kitchen at Casa Mono. He began the restaurant's butchery and in-house curing programs. In 2008, he was promoted to Chef de Cuisine. In 2009, Casa Mono earned its first-ever Michelin star under his leadership. In 2017 he joined the La Sirena team as Executive Chef.