Chef Anthony Fernandes has been impressing food lovers with his culinary skills. Being a part of the hospitality industry for long, he is ha...
Chef Anthony Fernandes has been impressing food lovers with his culinary skills. Being a part of the hospitality industry for long, he is happy to have made most of his consumers enjoy his food. Going down memory lane, he talks about his journey so far.
“My culinary journey has been deeply rooted in my family's rich legacy, starting with my grandfather, who was the chief executive chef for Siemens in the early 1970s. Following in his footsteps, I embraced our culinary heritage and pursued a career in the hospitality industry. I attended culinary school at IHM Dadar in Mumbai and gained valuable experience at The Oberoi, where I had the privilege of training under German management,” he says.
In 1998, he embarked on an exciting adventure with Carnival Cruise Line, where he honed his skills and passion for the culinary arts over 12 years. Then after returning to Mumbai, he was a part of various standalone restaurants, including WTF, Big Nasty, Bombay Bronx, Brooklyn Shuffle, and Jimmy Hu.
“In 2016, I joined the Ramee Group, where I had the opportunity to launch R Adda and Bombay Adda, standalone pocket-friendly bars. In 2017, I opened London Taxi, a culinary establishment offering global cuisine, with the support of a talented team of mixologist Ami Shroff and Michelin-starred Chef Nagraj Bhatt. Taking my expertise to new heights, in 2019, I joined the prestigious and historic Bombay Gymkhana as the General Manager of Food & Beverage and Administration. It has been an incredible journey, shaped by a passion for food, dedication, and a commitment to excellence in the culinary world,” he shares.
His journey from Mumbai to New York is equally unique and inspirational, especially for newcomers who want to make it big in this profession.
“It all began when I received an invitation from an event catering company Unique Culinary based in Miami. It was an opportunity to showcase my culinary skills and creativity alongside celebrated chefs from diverse cultural backgrounds. Working in such a dynamic and diverse environment, I was thrilled to infuse my Indian culinary heritage with an array of international flavors, creating a unique and unforgettable experience for the guests. With newfound inspiration and culinary growth from my time in Miami, I set my sights on the iconic food scene of New York City. The city's reputation as a melting pot of cultures and cuisines intrigued me, and I was eager to make my mark,” he shares.
After arriving in New York, Anthony decided to launch a series of pop-up events, where he could interact directly with food enthusiasts and adventurous eaters. These pop-ups became a creative platform for him to experiment, innovate, and introduce my distinctive blend of Indian flavors and cooking techniques to a diverse audience eager to explore new tastes.
"With Chef Prashant Sharma, recognising our shared passion for using food as a means to bring about positive change, we joined forces to host a series of Sunday brunches for various non-profit organizations in the city. Through these events, we aimed to raise awareness and funds for important causes while treating attendees to a delightful and enriching culinary experience. Recently, I had the honor of participating in a James Beard Foundation event along with Chef Pushkar who has been recognised as a ‘James Beard Best Chef: South Award’ semifinalist. As I continue to explore and expand my culinary horizons, I am grateful for the experiences that have brought me from the shores of Mumbai to the bustling streets of New York. The journey is ongoing, and with every plate I serve, I aspire to share a piece of my heart and a taste of my passion with the world,” he ends.
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