Team in focus: Anton Manganaro, Head Chef
Food is at the heart of the BAFTA 195 experience. Find out more about our Head Chef
BAFTA195 Piccadilly's kitchen focuses on the best of British produce using carefully selected local suppliers to create fresh seasonal produce. Specially created by Head Chef, Anton Manganaro, our menus change seasonally to capture the essence of British cuisine, reclaiming and redefining classic dishes for a modern audience.
In homage to BAFTA 195’s patrons Sir David Lean and Sir Run Run Shaw, our menu’s home-grown sensibility is accented with international flavour combinations and playful filmic references.
Anton relishes in meeting clients and working with them to develop their menus at a specially arranged tasting - a complimentary service available to every client who is hosting an event with us.
The dining experience at 195 is not just about great food but also about eye-catching presentation ensuring that your event has the wow factor and each and every guest leaves feeling enthralled by their experience at our table.
Anton Manganaro started his culinary career at the Royal Garden Hotel with David Nichols and since then he has worked with many of the well-known chefs of our time. These include Gunther Schlender, Paul Gayler, Gary Rhodes, Anton Mosimann and for five years he worked together with Paul Merrett achieving a Michelin star at Interlude and the Greenhouse. Before heading up the kitchen at BAFTA 195 Anton moved away from the commercial side of the industry, working as a private chef for a European family.
After 25 years in the industry, he is now very keen to pass on what he has learned to college students and he offers training opportunities to future culinary talent with his team in the BAFTA kitchen.
Anton and BAFTA 195 in the press...