Born in Provence, Anthony Ekizian began his culinary journey at the age of 16, as an apprentice for the legendary Club 55 in St. Tropez. Anthony worked on Europe and the USA before settling in London where he spent a decade with Roux Fine Dining, working under the guidance of Albert Roux and Michel Roux, Jr. He then became Group Executive Chef for Bill Granger restaurants. Moving to Gaucho as Culinary Director, he celebrates the food, passion and culture of Argentina, innovating and inspiring the menu with his love for all things South America.
