Chef Anthony Boyd was born in Cardiff, Wales. His career took off after moving to London in 1994 to work in the kitchen of restaurant Chez Bruce. After progressing through the kitchen brigade, Chef Anthony moved to The Square in London’s West End in 1997, working as part of a team that earned the restaurant two Michelin stars. Then he moved to The Glasshouse in Richmond as Head Chef where he managed a brigade of ten chefs. The restaurant earned its first Michelin star with Chef Anthony in command of the kitchen. After 11 successful years, Chef Anthony moved to the Michelin starred La Trompette in 2010, with control over a kitchen brigade of 14 chefs. He joined Le Cordon Bleu London's Cuisine team in 2013.
What made you want to be a chef and when did you realise?
My mum was a cook and our whole household was surrounded by food at an early age. My mum always said that we should get into two industries; either become a chef or a hairdresser. My sister became a hairdresser and I became a chef, so I could eat well and travel the world. It was also a bonus that I was always told that I was a good teacher.
What is your earliest food memory?
An Indian curry that my mum made, I think it was my first proper introduction to spices
Work your hardest, work hard and work harder.
Who is your food hero?
It would have to be Philip Howard from The Square. I love his ideas, he has great management skills and his thought process will always stem from a valid reason.
Three words that fulfil what you need to succeed in the culinary world.
Work your hardest, work hard and work harder
What is your favourite ingredient to work with?
It has to be onions, it’s the base of pretty much all cooking
What’s been the strangest request when cooking?
I was asked to bring out some tomato ketchup for someone eating scallops and langoustines at The Square. We didn’t have any, so he went out to the boot of his car, where he had 12 bottles of it!
What is it like to work in a 2 Michelin-starred restaurant?
It really is hard work, but I have no regrets from being under that kind of pressure. I think it may have been the best job I’ve had as a chef. We were set the objective of achieving two stars at The Square and at the time there were 25 of us in the brigade. We all decided it was what we wanted, so we all jumped aboard the ship and went for it.