Chef Anthony Nace on How He Keeps Things "Ducky"

As the Executive Chef at Hilton Des Moines Downtown, Anthony oversees Park Street Kitchen and Bar, 14,000 square feet of banquet space, and managing a team of about 20 culinary professionals. This native Iowan's culinary journey reflects hard work, creativity, and a deep passion for crafting memorable dining experiences. In the kitchen, Anthony describes himself as being “ducky”—calm and collected on the surface, with an intense drive beneath. “Ducks also have a sheen that lets water roll off their feathers,” he explains, a metaphor that reminds him to stay focused and not get rattled by the unexpected challenges that inevitably arise in an industrial kitchen.