The Skeleton Krew
Chef Anthony Eugenio
Born and raised in Fort Myers, Florida, Anthony has spent his entire adult life in kitchens—mostly because he made a series of bold, questionable career decisions at a young age. His culinary journey began at McDonald’s, where he mastered the art of moving fast, smiling through chaos, and ignoring the beeping. By 18, he was managing Moe’s Southwest Grill, proving early on that responsibility can be given far too soon.
Anthony eventually landed at Bar Louie as a line cook, where he realized cooking wasn’t just a job—it was the thing he was apparently doomed to do forever. He worked his way onto the traveling opening team, helping open seven locations across Texas, Florida, and Virginia, training staff, managers, and his tolerance for corporate buzzwords. After roughly 15 corporate restaurant jobs and one near-complete loss of joy, he decided there had to be more to food than laminated menus.
That realization sent him to the Escoffier School of Culinary Arts, followed by an internship at Cru under Chef Harold and Chef Boye, where he learned what real kitchens look like and confirmed he still enjoyed the pain. Nearing 30, Anthony briefly left the industry to start a lawn care company—because nothing screams “midlife crisis” like abandoning your skill set entirely. It failed. Shockingly. So he went back to cooking.
He regrouped at The Forest Country Club as a lead cook, refining his craft, then spent time working in National Parks like Glacier and Yellowstone as an Employee Dining Sous Chef, cooking for hundreds of employees while living like a culinary nomad with a cutting board.
After a short stint as Food & Beverage Director at Sun Splash Waterpark, he decided to stop building other people’s dreams. Anthony launched Blades of Glory Culinary—initially making chocolate-covered strawberries for holidays before making the far more unhinged decision to buy a food truck. That move led to a year-long nightmare involving a manufacturer that rhymes with One Fat Fraud, a legal settlement consisting mostly of disappointment, and a heroic bailout from his father, they bought a used trailer and added the Blade of Glory flair to it.
Blades of Glory is a play on “Blaze of Glory,” because if this whole thing crashes and burns, Anthony fully expects to crawl back into the soul-sucking corporate kitchen world—older, wiser, and significantly more tired. Until then, he’s slinging award-winning sliders and living the dream.
When he’s not cooking, Anthony enjoys paintball, photography, hiking, nature, and hockey. He’s married to Savannah, and they have a baby boy on the way—future taste tester, unpaid intern, and eventual owner of the business if this somehow works out.
Savannah Eugenio
Savannah Eugenio was born in Michigan and wisely relocated to Florida at a very young age. She grew up working at her father’s construction company handling payroll and accounting—meaning she learned early how to keep adults organized, paid, and mildly panicked. She also worked a handful of serving jobs, mastering customer service and the fine art of smiling through chaos.
Clearly allergic to doing just one thing, Savannah went on to study chemistry and biology at Florida Gulf Coast University, conducting research in the Bahamas before earning her bachelor’s degree—officially confirming she is the smart one. After college, she worked as a biologist for Advanced Aquatic Pond Management, handling real science in real ponds before deciding she preferred fewer algae-related emergencies.
She later became a chemistry teacher at Oasis High School, teaching science by day and tolerating Anthony by night. Then, in what may be her boldest career move yet, she quit her stable teaching job to work full time on the food truck—proving her commitment to both love and chaos.
If you’ve ever been to Blades of Glory, Savannah is the happy, bubbly one up front providing excellent customer service, answering questions, and making sure everything doesn’t catch on fire—financially or otherwise. Behind the scenes, she handles most of Blades of Glory’s finances, because spreadsheets are safer in her hands.
She is currently balancing bookkeeping, customer service, and her most important project yet: growing their future baby boy. Scientist, biologist, teacher, accountant, food truck MVP… multitasking fully unlocked. When she isn't being a food truck boss she enjoys swimming, Paintball, Hiking, beach days and reading.
