Andreas Antona’s early years were spent working in kitchens in Germany and Switzerland, providing him with excellent training.
Since then, he has worked with some of the biggest names in the chef world, including Michael Quinn MBE, Britain’s first celebrity chef, London and Anton Mosimann OBE. He left London to work in the Midlands and it was in the renowned Plough and Harrow in Birmingham where he began winning international acclaim. In 1993, Andreas opened his first restaurant Simpsons in Kenilworth and two years later was among the first restaurants in the area to win a Michelin star.
Andreas has now left the kitchen to focus on life as a restaurateur and is also part of the team behind Pure Bar & Kitchen in Birmingham.
He brings a great eye for detail, a passion for great food and service and more than 30 years industry experience to Simpsons.
Andreas is a nurturer of young chefs. including Glynn Purnell. Adam Bennett, Matt Cheal, Luke Tipping and more recently Nathan Eades, now Head Chef at Simpsons Restaurant. (Pictured with Luke Tipping & the Simpsons brigade below)
Recipes form Chefs Luke Tipping, Adam Bennett and Glynn Purnell feature in Signature chefs Recipe Book, Heart of England & Wales 2015. More details here