Born in Germany, Anton got his first professional job at the Savoy. He returned to work inin Germany before coming back to London to work at The Dorchester hotel under Anton Mosimann. He then went on to another of London's great hotels, Grosvenor House before returning to the Savoy.

Anton is reputed for his modern European food with a strong French influence. Having left the Savoy he worked as the chef at the Directors' Table, the fine dining division of catering company Sodexho, and Chef Patron at London's Allium restaurant.

Anton is a television regular and the author of several books.

Books
The Savoy Cookbook, Pavilion Books, 2003