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Starting his career as a commis chef at The Savoy Hotel in London, he rose quickly through the ranks, leaving his tenure as chef tournant. He spent time abroad and returned to the U.K. to work at Claridge’s hotel for six years where he became premiere sous-chef under Claridge’s executive chef Martyn Nail and represented the UK at the International Final of the Prix Taittinger Champagne competition in Paris.
Fantoni then took his first head chef role at Enoteca Turi an independent Italian restaurant in central London specializing in authentic regional Italian cuisine, winning Harden’s award for the Best Italian Restaurant and igniting his love of wine and food pairing. He spent some time with D&D restaurants and then opened The Gallery Restaurant at the Westbury Hotel in Mayfair as executive chef. During this time he focused on the development of young cooks on the apprenticeship program with Bournemouth college and the Royal Academy of culinary arts.
He’s currently working with a charity called Unity Works, training people with learning disabilities to develop skills, achieve qualifications, and secure jobs in the catering industry. But of course, like everyone else, his working world has been turned upside down and recently providing meals for the homeless in London.
At this stage in his career, engagement with the restaurant industry has evolved and now manages his consultancy, Fantoni Gastronomy that looks at challenges like attracting the best people to this dynamic industry, looking at staff retention and methods of training and development in the workplace. However, beyond that, the relationship between food, culture and community is key in the creation of long-standing and well-loved hospitality businesses.
