Head chef on South Georgia Island, Union Glacier Camp Antarctica, Svalbard, Super Yachts in Italy, Everest Basecamp and the North sea oil rigs. Antony is one of the best!
Antony Dubber started out as a baker early on before changing paths into Corporate fine dining. Soon after this he was Head Chef for a large pharmaceutical company looking after 1000 employees a day, cooking anything from lasagne to 5-course sit downs to caviar canapé parties. Freelance work started with the British Antarctic Survey, where he cooked on the research station and successfully completed 3, 18 month overwintering contracts. This soon opened doors as head chef across the seven continents!