Profile: Head Chef Anton Manganaro

25 November 11

BAFTA/ Tim Winter_{Anton working alongside students from West Thames College in 195's busy kitchen.}

Anton Manganaro started his culinary career at the Royal Garden Hotel with David Nichols, formerly of the Ritz and now at the Mandarin Oriental Hyde Park Hotel. Since then he has worked with many of the well-known chefs of our time, including Gunther Schlender of Rue St Jacques, Paul Gayler of Inigo Jones and The Lanesborough, as well as Gary Rhodes and Anton Mosimann.

For five years he worked with Paul Merrett at Interlude and the Greenhouse achieving a Michelin star. He also travelled the world working in private households before he headed up the kitchen at BAFTA. He has been Head Chef at BAFTA for the last 5 years.

Anton prides himself in using only the freshest, and most seasonal, ingredients and supports many charities and organisations to promote well-being in farming and sustainability. Whilst he enjoys the exciting innovations of contemporary cuisine, he places great emphasis on his classical background.

After 21 years in the industry he is very keen to pass on his knowledge to the next generation of up-and-coming chefs. He works with students of West Thames College who train alongside his team in the BAFTA kitchen.

"In my eyes, everybody who walks through the doors of 195 Piccadilly is a VIP and deserves the very best, whether they're sampling canapés for 50 or a five-course dinner for 200."

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