Anthony started working for his family’s event catering business when just a teenager, it was here he got his first introduction to a professional kitchen on a grand scale. Inspired but what he experienced Anthony started working in local restaurants and hotels such as Sopwell House in St Albans, refining his skills before heading to London to deepen his knowledge, explore new technique and gain experience with the best produce our country has to offer in the only the best kitchens.
Anthony worked with David Cavialier as a Chef de Partie, before positions with Gordon Ramsay as both as a Chef de Partie & Senior Sous Chef in Michelin awarded establishments. Anthony opened the much celebrated Tom’s Kitchen at Somerset House for Tom Aikens, as Head Chef, working on the project from start to completion recruiting and managing a kitchen team of over 35. This addition to the popular Chelsea restaurant also included a Deli, Terrace Restaurant & comprehensive dinning for events. One of the most prestigious heritage buildings in London, Somerset House host’s London Fashion Week twice a year as well as Film 4’s out door cinema ‘summer screenings’ program.
Anthony arrived in Hong Kong in the summer of 2011 to take up residency as Head Chef in one of Hong Kong’s most celebrated restaurants, The Pawn. Anthony quickly got to work regenerating the Pawn’s food offer, creating refined British dishes that made use of emerging local organic produce by building a relationship with Zen Farm and advising them on varieties of vegetables to grow that he could use in the restaurant. During his tenure at the Pawn Anthony became highly regarded nationally and as such he took part in a large number of PR engagements across multiple platforms including TV (May Fung’s Christmas Special at the Pawn), Radio (a regular on RTHK Morning Brew), Foodie events such as The Harvest Feast and was asked to be an icon in the very first Hong Kong Icons calendar.
Anthony then took up a Group Executive Chef position with Shore Hospitality, developing multiple sites across Hong Kong as well as opening The Salted Pig in Kuntsford Terrace, which grew to become one of Hong Kong’s most popular large (240 cover) restaurants.
Anthony regularly taught at The Hong Kong Polytechnic University including Jamie Oliver’s Food Revolution program and wrote a monthly column for Foodie magazine during his three year stay in Asia.
During his last year in Hong Kong Anthony was approached to be the Consultant Chef for the Royal Room at the Wimbledon Tennis Championships 2014, with a brief to raise the dining standard for the chairman’s invited guests. The AELTC, Anthony & Compass enjoyed a partnership for six years, during that time the scope grew to include the Rolex Suite where all of Rolex’s ambassadors and key European clients are entertained during the championships.
Since returning to London Anthony has formed a Culinary Consultancy – Rosemary & Basil – that provides culinary and strategic supports to a diverse range of clients throughout Europe and the Middle East.
In November 2018 Anthony was appointed executive head chef at London’s prestigious Hurlingham Club and is working closely with the executive team and the members to redefine all the food offerings at club, the team and infrastructure behind them.
