Anston was born in South Africa in 1970 and spent most of his childhood in Johannesburg.
Since a small boy, Anston was determined to become a chef and after receiving his formal training in
Johannesburg, he embarked on his own gastronomic journey, discovering and inventing new and
His career began in the kitchens of the Carlton Hotel (three cities), the Bay Hotel in Cape Town, and
the famous Palace of the Lost City at Sun City.
While working with the pre-opening team for the Deluxe Five Star hotel Palace of the Lost City, he
realized the importance of expanding his horizons and moved to Cernobbio in Italy to work for the
exclusive 5 star Villa D’ Este Hotel. Here he refined his Italian flair and returned to the Palace of the
Lost City to delight diners with his newfound culinary skills.
Once Anston had experienced Italy, he was filled with wanderlust and a burning desire to learn further
culinary styles, and London was next on his agenda. Here he worked at Claridges, receiving formal
training as a Sous Chef before assisting Chef Alex Bentley in setting up the award-winning Michelin
star restaurant Monsieur Max in Hampton Hill.
Anston believed it was vital to learn as much about Haute French cuisine as possible, and with this in
mind spent 6 months touring France. He visited many restaurants, small and large vineyards,
butchers, artisan producers and cheese makers – all of which helped him to truly understand French
produce and the history of French Cuisine.
For further inspiration, Anston makes the point of dining at the world’s finest restaurants - El Buli and
Fat Duck to name two such examples – both experiences profoundly influencing his culinary styles.
His quest for new and innovative ideas have drawn him across Asia, Burma, China, Philippines,
Australia, India, Sri Lanka, Malaysia and Europe, where he has learnt much about different cultures,
culinary and otherwise, constantly refreshing and invigorating his already huge 'database' of culinary
When Anston arrived in Dubai, he opened up his own signature restaurant Retro. Constantly in the
limelight, the restaurant received fantastic reviews. Anston was branded as the “Celebrity Chef” by
an award winning magazine. His tireless attention to detail and creativity saw him quickly promoted
to the position of Executive Chef for the five star hotel Le Meridien Mina Seyahi Beach Resort and
Anston has worked on at least 20 exciting projects over the last 12 years in the Gulf, and has enjoyed
fantastic reviews. One such project was the Westin Dubai 2008. After the successful opening of The
Westin Dubai adjacent to Le Meridien Mina Seyahi, he was appointed as Resort Executive Chef
overseeing both five star hotels.
Currently Anston is working for Mövenpick Hotels and resorts owned by Seven Tides hotels
He was instrumental in the pre opening of 2 new hotels in Dubai, namely Ibn Battuta Gate Hotel &
Mövenpick Diera, not to mention the West 14th Restaurant in Oceana Beach Resort.
His innovative culinary styles, his ability to manage, lead and inspire a large multi-cultural staff, and
his tireless quest for perfection puts Anston in a league of his own.
“Endeavor to Succeed - failure is not a option”
Anston Fivaz 2011