Anthony Rush

Podmore - Honolulu, HI

Originally from the pastoral countryside of Devon, England, Anthony Rush found joy in cooking as a child, first baking gingerbread men in primary school. By age eleven, a home economics class revealed the deeper joy food could bring to others—and his path was set.

He began his culinary training as a teenager at The Horn of Plenty, a distinguished country house hotel. By sixteen, he was working in the kitchen full-time, and during his tenure, the restaurant earned its first Michelin star. At seventeen, he placed second in the Southwest Young Chef of the Year competition.

At twenty, Rush joined David Everitt-Matthias at the acclaimed Le Champignon Sauvage, helping the restaurant earn its second Michelin star. A short stage at The French Laundry in California turned into a pivotal chapter in his career, where he worked under Thomas Keller during the restaurant’s reign atop San Pellegrino’s World’s 50 Best Restaurants. He later helped launch Keller’s Per Se in New York and, following a brief return to England at The Fat Duck, rejoined Per Se as Sous Chef.

In 2008, Rush returned to the UK, broadening his culinary lens through roles in private dining and casual restaurant ventures as European Culinary Director for a U.S. hospitality group. He later joined Simon Rogan’s team as consulting Head Chef at Fera at Claridge’s, deepening his appreciation for farm-driven cuisine.

In 2016, Rush and his wife Katherine Nomura moved to Hawaii to open their first restaurant, Senia, in Honolulu. Praised for its refined, ingredient-driven cuisine, Senia earned multiple James Beard Award nominations and remains a celebrated fixture after a 2022 renovation. In 2021, Rush and Nomura launched Podmore, a chic cocktail lounge in Downtown Honolulu inspired by London’s iconic bars and Michelin-quality pub fare.

Anthony’s culinary identity reflects the mentorship of chefs like Peter Gorton, David Everitt-Matthias, and Thomas Keller, from whom he learned discipline, refinement, and a deep respect for ingredients. He also drew inspiration from The Fat Duck’s scientific innovation and Fera’s connection to the land.