He will also present signature dinners on April 17 and 19, which will also be based mainly around local fish and seafood.
Anton is no stranger to the local ingredients that are harvested by fishermen and farmers from the neighboring islands and from the resort’s own organic garden. Using these fresh ingredients he combines Maldivian flavors with his own personal twist to create unique dinners that incorporate traditional touches of the season.
The chef says: “It’s great to be invited back to Six Senses Laamu. Chef Nick and his brigade are amazing to work with and the resort’s general manager Marteyne van Well, together with her team, spoilt us with the excellent hospitality for which the resort is so renowned. During this visit my signature menus will also touch on Easter traditions from around the world.”
Anton 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 Anton worked with Paul Merrett at Interlude and the Greenhouse, achieving a Michelin star. He also traveled the world working in private households before he headed up the kitchen at BAFTA 195 Piccadilly, where he has been head chef for the last seven years.
Anton prides himself in using only the freshest, most seasonal ingredients. He supports many charities and organizations to promote wellbeing in farming and sustainability. While he enjoys the exciting innovations of contemporary cuisine, he places great emphasis on his classical background.
After 21 years in the industry, Anton 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 195 Piccadilly kitchen.
Easter Friday Dinner on April 18 is priced at US$150++ per person and the Signature Dinners on April 17 and 19 are priced at US$135++ per person. The dinners will be celebrated in LEAF restaurant and are limited to 40 guests. Reservations are required.