Anthony Demetre

The Climb

Training under Gary Rhodes and Bruno Loubet gave Anthony Demetre an early grounding in two London kitchens that demanded precision, pace and standards that held. From there, the work followed a clear line: Chef Director at Putney Bridge from 1999, then chef-patron at Arbutus in London until 2014, then chef-patron at Les Deux Salons in London. Each post marks a stage in a career built through control of the room as much as the plate. That record places Demetre in the category of chefs whose output is shaped by consistency rather than noise. In 2022, Anthony returned as chef at Wild Honey St James in London, carrying the same calibrated approach into another polished dining room. The through-line is straightforward: disciplined cooking, exacting expectations, and a way of working that has held steady across rooms and years.

Today

Gardening sits alongside cooking as Anthony Demetre describes it, and the overlap is practical: both require observation, timing and restraint. The comparison points to a working habit rather than a mood, with attention given to season, growth and the slow accumulation of knowledge. It also frames his cooking in craft terms — less about display, more about making careful decisions over time.

Signature

Anthony's signature dishes include Chocolate soup, Asparagus salad, Lamb stew with pearl barley, Mackerel tartare, and Winter salad with pheasant. Read together, the dishes show a cook comfortable across registers. Chocolate soup signals a taste for contrast and surprise; Asparagus salad and Winter salad with pheasant sit close to the seasons; Lamb stew with pearl barley leans into depth and comfort; and Mackerel tartare brings a sharper, cleaner edge. The range suggests a kitchen language built on balance, ingredient-led thinking and neat control of flavor.

In Their Words “I think great cooking is not about using luxury items.” Taken together, the two lines describe a cooking philosophy rooted in practice rather than ornament. Gardening implies patience, attention and respect for process; the second line makes the standard explicit, placing value on judgment and technique over expense. For Anthony Demetre, that reads as a craft position: work carefully, use what matters, and let the result carry the argument.

Recognition

Anthony's honors include Michelin Star. The award fits a career marked by steadiness, control and a repeated ability to meet exacting standards in London kitchens.