From Michelin Kitchens to 23 Restaurants: Anthony’s Journey as Culinary Director at Gaucho

From Michelin Kitchens to 23 Restaurants: Anthony’s Journey as Culinary Director at GauchoWhat does it really take to go from a 16-year-old apprentice in Provence to running the kitchens of over 20 restaurants?In this episode of Lifting The Curtain, we sit down with Anthony — Culinary Director at Gaucho — to unpack 30 years in hospitality. From brutal Michelin-star training in France to leading 500+ chefs across the UK, Anthony shares the mindset, mistakes, and leadership lessons that shaped his career.This is not just about cooking.It’s about people, profitability, pressure — and protecting a brand’s DNA in one of the toughest hospitality climates we’ve seen.Training in Michelin-star kitchens in FranceThe discipline that shaped Anthony’s leadership styleWhy communication is the #1 skill chefs lack when stepping upThe reality of running 20+ restaurantsBalancing creativity with commercial pressureProtecting Gaucho’s Argentinian identityHow 2,000+ tons of beef are sourced and tested annuallyEngineering menus for profit (without sacrificing quality)The food cost crisis and supplier negotiationsBuilding value menus in a high-end brandWriting his cookbook Ketty: The Spirit of ArgentinaAdvice for young chefs who want longevityHis honest take on steak cooking (and the “right” way to cook ribeye)Anthony breaks down:Why ribeye should lean medium (yes, really)The secret to cooking steak over wood embersWhy simplicity winsThe role of fat content in flavourWhy blue steak isn’t for everyoneAnthony opens up about:Rising food and labour costsWhy menu engineering is a survivalReplacing expensive ingredients with seasonal UK alternativesUsing sales mix data to drive smarter decisionsCreating a £19.50 lunch menu to drive footfallIt’s hospitality at scale — without losing soul.“Be patient. Be curious. Learn every part of the business. And remember — it’s about people.”Anthony shares why:Consistency beats egoLeadership matters more than creativityUnderstanding P&L is essentialBuilding a strong team is everythingFollow Anthony: @antoniocuisineFollow the podcast: @liftingthecurtainpodcastIf you’re in London, visit Gaucho and experience it for yourself.🔥 What We Cover:🥩 Steak Masterclass Highlights📉 The Hard Reality: Food Costs & Profitability👨‍🍳 Advice for Young Chefs📲 Connect