Anthony EkizianRaised in the small, coastal city of Sainte-Maxime in Provence, France, Anthony Ekizian began his culinary journey at the age of 16, as an apprentice for the legendary Club 55 in St. Tropez. Now, some thirty years later, and having worked in restaurats all over the world, Anthony has made his home in London. Here, he spent a decade with Roux Fine Dining, working under the guidance of Albert Roux and Michel Roux, Jr., before becoming Group Executive Chef for Bill Granger restaurants, and then Gaucho. As Culinary Director, he honours the food, passion and culture of Argentina, while innovating and inspiring the menu and all those around him with his infectious energy and deep love for all things South America. Read More Read Less