Anthony Rush - Hawaii Food & Wine Festival

NINTH ANNUAL - OCTOBER 5-27, 2019 - SAVE THE DATE!

Anthony Rush

Senia - Honolulu, HI

Originally from Devon in southwest England, Anthony’s passion for cooking started in school when, at five years old, he first made gingerbread men and then, at the age of eleven, when he took a home economics class and realized that cooking brought happiness not only to himself but to those around him as well. While he was still in school, Anthony began his training at The Horn of Plenty, one of the great country houses of rural Britain. By sixteen, he was working in their kitchen fulltime. When he was only twenty, Rush joined David Everitt-Matthias at Le Champignon Sauvage in Cheltenham, England. It was just the two of them in the kitchen when the restaurant was awarded its second Michelin star. In 2002, a three-day stagiaire placement at the iconic The French Laundry in Yountville, California led to a permanent position in Thomas Keller’s lauded restaurant.

Rush was part of The French Laundry team when the restaurant was ranked at the top of San Pellegrino’s World’s 50 Best Restaurants list, and he was chosen to help open Thomas Keller’s second landmark restaurant, Per Se, in New York City. In 2004, when a fire temporarily closed Per Se, Anthony returned to England and joined another three Michelin starred restaurant, The Fat Duck, Heston Blumenthal’s epicenter of modern cooking that was ranked number two in the World’s 50 Best list that year. Returning to Per Se a year later, Anthony insisted on mastering all the stations in the kitchen before being promoted to Sous Chef.

Returning to the UK in 2008, Anthony first worked privately and then turned his hand to casual dining. As the European Culinary Director for a Chicago-based hospitality group, he successfully launched multiple casual venues, both restaurants, and private members clubs. Returning to fine dining, he recently joined Simon Rogan’s team and is currently consultant Head Chef at Fera at Claridges.

For Anthony, what he discovered at the age of eleven still holds true – food and drink are all about making people happy. The culinary style he has developed is simply to preserve the inherent beauty of quality ingredients, incorporating modern methods with his predominantly classic technique. To Rush, cooking is not esoteric; it is the means, beautiful and delicious food is the result, and happiness is the ultimate end.