i. Biography
Before Andreas Antona’s name was attached to some of the Midlands’ most closely watched dining rooms, the work was already taking shape in the kitchens of the region that became his professional home. That move matters less as a personal anecdote than as a marker of place, because so much of his career has been built through steady practice, repeat business and a settled relationship with the Midlands.
The Climb
Training at Ealing Technical College gave Andreas Antona the base before the kitchen leadership that put his name on the map: Head Chef at Plough and Harrow Hotel in Birmingham (1987–1990). The role came at a moment when Birmingham’s food identity was tightening, and it gave his career momentum in the city that would become central to his working life. It was a progression measured in responsibility and continuity, not spectacle. Ownership followed, and with it a longer reach across the region. Today, Andreas is chef-patron and owner of Simpsons (since 1993), chef-patron and owner of The Cross, and part of the team of Pure Bar & Kitchen. Read together, those roles describe a restaurateur whose work has stayed close to the same geography while expanding in scope. The through-line is not reinvention for its own sake, but persistence: building and maintaining restaurants in the Midlands over time.
Today
Those roles place Andreas Antona in the middle of Modern Birmingham food, with the Midlands as the constant frame. The significance is in the duration as much as the titles: a chef who moved into the region, established himself there, and kept working in it. The result is a career that is rooted rather than itinerant, shaped by the rhythms and expectations of the place he chose to make home.
Signature
Andreas Antona is known for Modern Birmingham food. His cooking is classically grounded. That combination points to a style built on structure and discipline, with the city informing the frame rather than overriding it. It is a language of technique first, one that has held steady across his years in the kitchen.
In Their Words “I am Andreas Antona, a chef of 40 years experience and also a restaurateur.”
Recognition
Andreas's honors include Michelin Star and Michelin Star. In a career defined by consistency, those awards mark formal recognition of standards maintained over time, across both cooking and restaurant stewardship.
Profile updated July 2026
FAQ
Asked of Andreas
What is Andreas Antona's current role?
As of 2026, Andreas Antona is Chef-patron and Owner of Simpsons.
Where did Andreas Antona train or study?
Andreas Antona trained at Ealing Technical College.
What recognition has Andreas Antona received?
Michelin Star (2014).
