About Anthony

Anthony, a graduate of the Paul Bocuse Institute with a Bachelor’s degree in Culinary Arts and Restaurant Management, has 18 years of experience in the industry. His career includes work in prestigious Michelin-starred restaurants such as L’Atelier de Joël Robuchon in London, Le Parc des Eaux Vives in Geneva, La Réserve de Beaulieu, and U Santa Marina in Corsica.

Based in Prague since 2015, he previously served as Head Chef at Etnosvět, which was recognized as the best vegetarian restaurant in the Czech Republic in 2016. Specializing in Mediterranean and seafood cuisine, Anthony draws inspiration from his extensive travels, where he has explored and learned from diverse culinary cultures around the world.