Born in Brittany, France, Chef Anthony has gained broad experience working in kitchens from Kuwait to Sao Paolo. After graduating with his Bachelors Degree in Culinary he then went straight to work in some of the finest kitchens in Paris working alongside Michelin Star chefs and learning the finer craft of French cuisine.

Travel soon beckoned and Anthony accepted the role of sous chef with Disney Cruise Lines and assisted the launch of the onboard French cuisine restaurant, Lumière. Taken by life onboard he spent three years at sea traveling exotic ports of call with cruise companies including Festival and the luxury liner, Crystal.

After ship life, Anthony then moved to Las Vegas, with positions at both the Paris and MGM Grand Resort and Casinos, then ventured to Sao Paolo, Brazil working with the Payard Bistro chain and later a stint in Kuwait City.

Ready for his next challenge he was drawn to Grand Cayman by the exceptional diving and joined the opening team at The Ritz-Carlton, Grand Cayman in 2005, where he currently holds the position of Chef de Cuisine in 7 Prime Cuts & Sunsets.