Anthony Eonet

The Path

At Restaurant Poreho in Tuherahera, Anthony Eonet works from a brief defined as Polynesian-European lagoonfront fine dining, a frame that asks for control, locality, and a clear read on place. The position depends on more than presentation: it ties the kitchen to the lagoonfront setting and to a style of service that holds refinement without losing its local character. Anthony Eonet began as a commis / cook at La Cabro d'Or at La Cabro d'Or in Les Baux-de-Provence, France, where the discipline of a serious kitchen set the terms of the work from the start. He then moved to London, United Kingdom, to cook on Pierre Gagnaire's team at Pierre Gagnaire, adding another kitchen language to the first. That background now sits behind his current role as Executive Chef of Restaurant Poreho, where continuity, precision, and identity have to be carried through every service.

The Work Today

In Tuherahera, Anthony Eonet serves as Executive Chef at Restaurant Poreho, where Polynesian-European lagoonfront fine dining is built around local sourcing and sustainable seafood. The kitchen depends on a practical relationship with its surroundings: ingredient, place, and plate are kept in the same frame rather than treated separately. Fine dining gives the work structure and finish, while the sourcing keeps the operation grounded in what the location can provide. At Restaurant Poreho, those elements are handled as part of the same craft.

In Their Words “Everywhere I met wonderful, passionate people. Because cooking is not a job, it is a passion.” The line points to the social side of kitchen work: the exchange, pressure, and repetition that shape a cook over time. In a professional kitchen, the craft is carried by people as much as by technique. “It is something that is developing, and that is already well established abroad, in cities.” Here, Eonet describes a cuisine still taking shape while measuring it against established city models abroad. It is a practical statement about where the work stands and the standards it is being set against.

Acclaim

Anthony's honors include Relais Chateaux Award 2026. It marks the work of a chef whose path runs from Les Baux-de-Provence to London, United Kingdom, and now to Tuherahera, where Anthony Eonet leads Restaurant Poreho.