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Chef T has key to good cooking

Chef T has key to good cooking

Chef T, otherwise known as Anthony “Tony” Soles and his son, Codera, are two of the owners of Chef T’s restaurant in Alexandria, along with Carl Byers. The Soles sometimes work 60-80 hours a week serving customers a wide variety of their signature dishes, such as fried green tomatoes and creamed corn.

Longtime Ragland resident Anthony Soles has experience in the food industry he has accumulated over many years. He once worked at the Holiday Inn in Oxford and then ran TCT Ice Cream parlor in Ragland. His best customers were the 200 or so employees at Ragland Clay Products. He also fed them from a red food truck. Then, in 2008, the country’s recession eliminated much of the company’s workforce, which brought Chef T’s business to a stop.

At some time afterward, a friend, the Rev. James Owen, recommended Chef T look at the building on U.S. 431 where now he is located. Soles liked what he saw and opened the restaurant around 2012. “The key is to cook foods to order,” Soles said. “We make fresh hamburgers, fish, and chicken livers. We prepare fresh vegetables, such as sweet potatoes, mashed potatoes, collards, and turnip greens.” Chef T’s restaurant has its own dessert maker, Melissa Burnett. Listed on the wall each day are several kinds of cakes and cobblers.