A French chef who describes his cuisine as simple, flavorful and sophisticated. He tries to attain perfection, precision and rediscover harmony of flavors in every plate he prepares. Anton's creations are subtle tasting sensations, brilliant, complex, with variety of parfumes, aesthetically pleasing compositions. He began his career in 1983 with Gérard Veissière and worked alongside top chefs including Robert Bardot and Gérard Boyer. The awarded with three Michelin stars since 2007 Anton was the Chef of Joel Robuchon before taking over the kitchen of much awarded Le Pre Catelan in Paris.