“It’s a great pleasure for me having the opportunity to work on to the highest patisserie level of creativity regarding our cakes, sweets and desserts, and to implement a new era of pastry cuisine for our guests at The Ritz-Carlton, Bahrain”, says Antony Fernandez.

Previous to his assignment at The Ritz-Carlton, Bahrain, chef Antony used to work from 2004 to April 2009 as executive pastry chef at The Ritz Carlton Lodge, Reynolds Plantation, USA, where he was a member of the pastry advisory board assisting in all aspects of pastry principal standards, quality, design, and the operating process. Before that he served as executive pastry chef at the Landmark Hotel London, UK.

Antony brings with him an extensive international background from working at leading luxury hotels and pastry shops in Switzerland, Germany, Italy, France and Jamaica over the past 17 years. He started his profession in 1993 as certified pastry chef, baker, ice cream maker, chocolatier and confectioner from the Bakery and Pastry institute in Rouen, France.

During his career, chef Antony has been awarded with several accolades such as a gold medal in the gingerbread competition 2002, held in Jamaica, as well as in the category “Artistic Showpiece’ in 1995 at Charles Proust, Paris. Further more he received two silver medals for the category “Bread Showpiece” and “Artistic Showpiece” in 1993 and 1994 during the food festival in Rouen, France, and was one of the finalists of the “Dessert of the Year 2003” competition in London, UK.

The native French brings with him a strong knowledge of leadership experience and has been recognized as “Leader of the Year” by The Ritz-Carlton Lodge, Reynolds Plantation, USA, in 2006.