Anthony Ekizian

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Anthony Ekizian is a French chef with Provençal roots and a career shaped by some of the most respected kitchens in France and the UK. He began cooking professionally at just 16 at the iconic Club 55 in St. Tropez, where he learned the values of simplicity, seasonality, and soulful Mediterranean food.

His formative years were spent in the Michelin-starred kitchens of Provence, including time at La Bastide Saint-Antoine and L’Arbousier, where he refined his technique under some of the region’s most accomplished chefs.

In London, Anthony spent over a decade with Restaurant Associates, where he led multi-site operations in partnership with Roux Fine Dining. He oversaw fine dining restaurants and larger scale restaurants , working closely with Albert Roux team & Restaurant Associates team to develop innovative menus and raise food standards across the estate.

He later joined Aubaine as Head of Food, guiding culinary operations across 11 restaurants in London and Dubai. His leadership helped evolve the brand’s modern French identity.

In 2019, Anthony became Group Executive Chef at Granger & Co., where he worked closely with the late Bill Granger, the Australian restaurateur renowned for his sunshine-inspired cooking.

In 2024, he was appointed Culinary Director at Gaucho, where he now oversees food strategy across 23 UK restaurants. His role spans creative direction and brand development. He also launched Gaucho Go, the group’s street food concept, and authored Gaucho: Spirit of Argentina (Bloomsbury, 2025), a cookbook celebrating the bold flavours and fire cooking traditions of Argentina.