Chef de cuisine
Tony was born and raised in London, England and acquired his lifelong love of cooking from his Mum. At 3 years old he already knew he wanted to be a chef. His traditional education included a two-year apprenticeship specializing in classical French cooking and later added Asian influences along with other cuisines. He too has worked in a number of Michelin-starred restaurants including The Canteen, The Oak Room, Interlude de Chavot, Mirabelle and Restaurant 1837 and 1880 under famous chefs such as Albert Roux, Marco Pierre White and Andrew Turner. His culinary ambitions led him to work in the USA and Belgium before moving to Amsterdam in 2004.