25 November 11
Find out about the man behind 195 Piccadilly's superb cuisine: Head Chef Anton Manganaro.
BAFTA/ Tim WinterAnton working alongside students from West Thames College in 195's busy kitchen.
Anton Manganaro has worked with some of the best-known London chefs who paved the way for the culinary landscape we see in our city today. These include David Nichols of The Ritz and the Mandarin Oriental London, Gunther Schlender of Rue St Jacques, Paul Gayler of Inigo Jones and The Lanesborough, Anton Mosimann and Gary Rhodes.
For five years he worked alongside Paul Merrett achieving Michelin stars at both Interlude and the Greenhouse. He has also travelled the world working in private households before heading up the kitchen at BAFTA since 2006.
Anton is passionate about using only the freshest, and most seasonal ingredients and is very keen on promoting British produce and suppliers. He has also worked with several charitable 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 and training.
In 2013, Anton was invited to be ‘chef in residence’ at the Six Senses Laamu, a luxury resort in the Maldives. Together with two other celebrity chefs, he introduced his British dining experience exclusively to guests of the resort. A return to the Maldives and more international culinary events are already lined up for 2014. He has also worked with publications such as delicious, Tatler and Red, and collaborates the menu for the EE British Academy Film Awards in London.
After 25 year in the industry he is now very keen to pass on his knowledge to the next generation of up-and-coming chefs and works closely with students of West Thames College who train alongside his team in the BAFTA kitchen.