Sessa channels bourdain’s grit: a look behind ‘tony’
Dominic Sessa admits he’s more comfortable with a well-worn T-shirt than a Michelin-star meal. But spending four weeks recreating Anthony Bourdain’s Cape Cod summer for the film Tony unearthed a surprising depth – and a surprisingly adept cook in co-star Antonio Banderas.
A dishwasher’s descent into bourdain’s world
The actor, known for his roles in projects like The White Lotus, found himself immersed in the chaotic world of a Provincetown restaurant, a stark contrast to his usual red-carpet appearances. Sessa, grappling with the pressure of improvising alongside acting heavyweights like Banderas – who recently gifted him a stunning paella in Málaga – confessed his culinary skills extend to boiling water and mastering pasta. ‘I guess I learned how to shuck oysters…and I got better at washing dishes,’ he quipped, a refreshingly self-aware sentiment.
But the film, directed by Matt Johnson and starring Emilia Jones and Leo Woodhall, captures more than just Sessa’s humble beginnings. The director’s approach to performance fostered a collaborative spirit, resulting in jabs like Halkias’s pointed observation that Bourdain’s nickname, ‘Flaco,’ referred to an ‘acrobat that jumps from ass to ass.’ Sessa, surprisingly comfortable with his fellow cast members, navigated the challenge, demonstrating a keen understanding of Bourdain’s character.
“It was intimidating, of course, but I was really comfortable with these people,” Sessa stated, highlighting the unique dynamic. And while he might not be ready to trade his stylist, Warren Alfie Baker, for a professional chef, his experience on set – and the resulting Celine by Michael Rider look he sported at the New York premiere – clearly expanded his horizons. He’s even contemplating a return to his roots, with a potential hockey film firmly on his radar, citing a considerable savings in stunt double fees.
Tony arrives in theaters August 7th, offering a glimpse into a pivotal period in Bourdain’s life. Sessa’s journey, however, reveals a talent beyond the superficial, suggesting that even those accustomed to the limelight can find unexpected grit and a surprising appreciation for the simple act of a perfectly cooked meal – courtesy of a very talented Banderas.”n