From day to day, you never quite know what Tony Pope's menu will feature, but one key component remains the same. We always use the finest ingredients in preparing our award winning dishes. Whether you’re craving a light, refreshing dish to cool off your appetite on a summer afternoon, or a savory meal on a brisk autumn evening, Chef Tony's ever-changing menu is sure to offer just what your taste buds are looking for. For those who want to do nothing but relax and enjoy, there is always the option of the Chef's Tasting Menu. No tough decision making necessary, Chef Tony takes the lead and prepares a meal showcasing his culinary talents sure to delight the senses. If you’re stopping in for lunch, be sure to inquire about our Blue Plate Lunches.

Tony Pope was born and raised in Huntington. His culinary career began in South Carolina at Johnson and Wales. Shortly after, he assisted with the opening of Hank's Seafood Restaurant, where he quickly rose to Chef de Cuisine before leaving to continue his culinary journey in 2000. Chef Tony’s further experience includes working in some of the finest restaurants in the country including Citronelle, Chateau DuSureau, Masa's, Domaine Chandon, the Five Diamond Greenbrier Resort, Bayona Restaurant in New Orleans and most recently as the Executive Chef at the legendary Buckhead Diner in Atlanta.

An avid supporter of culinary fundraisers and events, Chef Tony has been a recognized chef at the prestigious James Beard House, and guest chef at Taste of the NFL, Taste of the Nation, and Share Our Strength to name a few. Tony Pope's Bistro & Wine Bar, located at Crystal Spring Avenue in Roanoke, Virginia, is Chef Pope's current venture, which received a five star dining review from the Roanoke Times.