Anthony Demetre started his culinary career quite late by chef standards. His original career plan was to join the Royal Navy in the Fleet air arm division to train as a naval pilot, however this was cut short due to a recurring knee problem from his school days. With his naval dreams scuppered, it was Anthony’s grandparents who navigated him towards a career in food. Both were of Greek origin and huge food lovers, in particular his grandmother, who was an excellent cook. Having spent his adolescent years watching her in the kitchen, he was inspired to choose cooking as a profession. This kicked off at Lucknam Park as chef de partie alongside head chef Anthony Blake when the hotel was launched. A move to The Castle in Taunton followed, as pastry chef to head chef Gary Rhodes, and this role was pivotal for his career development. After two years, he moved to London, to join Rhodes at The Greenhouse - where he rose from chef de partie to sous chef over two years. This was followed by a significant shift to The Four Seasons Hotel in London for nearly three years, where Bruno Loubet ran the kitchen and earned a Michelin star. When Loubet launched Bistro Bruno, Anthony moved with him to Soho - and the two continued to work together to open a second site, L’Odéon, in Regent Street, where Anthony assumed his first head chef position and remained for three years. Then, in 1999, he was appointed chef/director of Putney Bridge in Putney, southwest London, and the restaurant was awarded a Michelin star within a year of opening, in January 2000.

An ongoing dream was to open his own restaurant, and in 2006 this was realised with the launch of Arbutus in Soho, with business partner, Will Smith, who ran the front-of-house side of the operation. Centered on the informal ’bistronomy’ style, Arbutus was instrumental in changing the perception of dining out in London, demonstrating that accomplished cooking need not always require a fine dining setting and heavy price tag. This contemporary formula led to Arbutus receiving countless awards, including a Michelin star in its first year.

In 2007, Anthony and Will launched Wild Honey in Mayfair, London, and the restaurant also won a Michelin star within a year of opening.

2010 marked the opening of the duo's third restaurant, Les Deux Salons in Covent Garden, which echoed the style of Montparnasse brasseries in Paris. (The restaurant was sold in 2014 to Prescott & Conran.)

In 2016, Anthony and Will sold Arbutus, and Will moved to Scotland to pursue private ventures. Anthony now runs Wild Honey as an independent solo business, and it will celebrate its 10th anniversary in October 2017.

Anthony published his first cookbook in 2008 - 'Today's Special' - which exemplifies his approach to modern day simple dining, and is currently working on a second book to showcase the creativity that can be had using gluten-free and clean living ingredients from a professional’s point-of-view.

He has appeared on several TV series, including Great British Menu, Cooking at home with Rachel Allen, Saturday Kitchen and MasterChef The Professionals.

Anthony lives in west London with his wife and two sons. He is a keen road cyclist, and has a passion for the sport, which has also led to him crafting bespoke menus for the Grand Tours for the Giro d'Italia, the Tour de France and the Vuelta with the Rapha Cycling Club in Soho, London.