i. Biography
"Simple, seasonal and unique flavour combinations." At Aqua Shard in London, Anthony Garlando applies that brief with a kitchen hand trained in restraint: the work is cleanly drawn, disciplined, and built to remove anything that does not earn its place. The opposite register also matters. "Making tomato sauce with my nonna and family in the back yard in Australia" points to a domestic lineage of repetition, patience, and flavour made from memory as much as method.
Coming Up
The early years in Anthony Garlando’s career were spent in kitchens where pace and precision were non-negotiable. From 2004–2007, he served as Sous Chef for Pierre Gagnaire at sketch Restaurant, then moved on as Assistant Chef du cuisine for Pierre Gagnaire at InterContinental Dubai Festival City from 2008–2010. In 2010, he became chef du cuisine for Pierre Gagnaire at Balzac 3* Michelin Paris (2010), before taking the role of Head Chef for Pierre Gagnaire at Lotte Hotel Moscow (2010–2012). Taken together, those posts map a run of technical responsibility across high-pressure rooms. The next phase was less about movement than about scale. Executive Chef at Aqua Restaurant Group - London (2012–2015), then Executive Sous Chef at Harrods (2015–2017), then Group Executive Chef at Zuma (2017–2019): each step added weight to a career built through repetition at senior level. Today, Anthony is Group Executive Chef Aqua London of Aqua Restaurant Group (since 2019) and Executive Chef of Aqua Shard.
Where They Are Now
Since 2019, Garlando has held the Group Executive Chef Aqua London role at Aqua Restaurant Group, while also serving as Executive Chef at Aqua Shard, London, United Kingdom, where his specialty is Contemporary British cuisine. The language is current and grounded: seasonality, clarity, and refinement without excess. The work is best read through the terms he gives it. Simple, seasonal, unique: three words that describe a method of editing as much as cooking. They point to dishes shaped by control, where flavour combinations are allowed to stand on their own rather than being crowded by technique for its own sake. That is a style with discipline in it, but also a personal hand. His own snapshot of eating tracks the same line: "Sushi by the beach with a nice white burgundy or Chablis." It suggests a palate drawn to freshness, balance, and clean lines, which sits neatly beside the clarity of the kitchen approach.
Signature
Anthony's signature dishes include confit organic Scottish salmon.
In Their Words “Simple, seasonal and unique flavour combinations.”
Honors
His career has been marked instead by a sequence of senior kitchen appointments: Chef de Cuisine, Executive Chef, and Group Executive Chef.
Profile updated July 2026
FAQ
Asked of Anthony
What is Anthony Garlando's current role?
As of 2026, Anthony Garlando is Executive Chef.
Where did Anthony Garlando work before?
Anthony Garlando's earlier career included sketch Restaurant, InterContinental Dubai Festival City, and Balzac 3* Michelin Paris.
What is Anthony Garlando known for?
Contemporary British cuisine.
