Chef
Anshu Anghotra
- Discipline
- Chef
- Based in
- London, United Kingdom
i. Biography
His own description of the food is exact, and it tells you where the work sits: classic French cooking with a South East Asian influence, kept modern and healthy, and built to feel fun without tipping into gimmick. That places Anshu Anghotra in a kitchen tradition that favors control over decoration, with quality doing the heavy lifting.
The Path
Training at Thames Valley gave Anshu Anghotra a formal start before hospitality work at Taj Hotel in Delhi, India, brought him into the operating rhythm of a professional kitchen. From there, Le Manoir aux Quat’ Saisons in Oxfordshire, United Kingdom, added a different standard of precision, the kind that sharpens technique by repetition and pressure. The next move to Head Chef at The Lanesborough in London, United Kingdom, marked the step from execution to responsibility. Since 2017, Anshu Anghotra has been Executive Head Chef of The Connaught / Jean George at the Connaught in London, a role that places him inside one of the city’s fixed points for high-end dining. The route from India to the United Kingdom, and from student to senior chef, maps a career built through successive kitchens rather than shortcuts.
The Work Today
As Executive Head Chef at Jean George at the Connaught in London, the work sits at the level where technique, pacing, and standards all have to hold at once. The brief is clear in his own language: classic French cooking with South East Asian influence, modern in feel, healthy in execution, and deliberately unshowy. That kind of cooking depends on restraint, with the details carrying the argument.
Signature
Anshu's signature dishes include truffle pizza, salami pizza, sea bass, lamb, and Chicken / foie gras / truffle. The range moves from pizza to composed plates, but the through-line is the same: ingredients handled with enough discipline to keep the dish grounded, and enough intent to make the finish count.
In Their Words “It is classic French cooking with a South East Asian influence. It is modern and healthy. We’ve tried to create something that is fun and driven by quality. It is not gimmicky.”
Acclaim
The clearest markers in Anghotra’s work are the role at The Connaught / Jean George at the Connaught and the way he describes the food. Together they point to a chef shaped by formal training, international kitchens, and a style that keeps its focus on balance, technique, and clean intent.
Profile updated July 2026
FAQ
Asked of Anshu
What is Anshu Anghotra's current role?
As of 2026, Anshu Anghotra is Executive Head Chef.
Where did Anshu Anghotra train or study?
Anshu Anghotra trained at Thames Valley.
