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Andreas Antona

Chef-patron Andreas Antona’s hospitality background mirrors the emergence of Britain as a culinary powerhouse.
Classically trained in kitchens in Switzerland and Germany, London-born Andreas returned to Britain to work with some of the biggest names in the chef world including Michael Quinn and Anton Mosimann.

As British food started to find its voice, he left London to work in the Midlands and began winning international recognition at the respected Plough and Harrow in Birmingham.

In 1993, Andreas opened his first restaurant Simpsons in Kenilworth - among the first restaurants in the area to win a Michelin star.

Andreas later left the kitchen to focus on life as a restaurateur and in 2013 opened The Cross, which itself now holds a Michelin star. He is also part of the team that launched Pure craft Bar & Kitchen in Birmingham.

Throughout, he has sought to ensure his restaurants serve fantastic contemporary dishes that delight customers.

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Luke Tipping

Andrea’s right-hand man at Simpsons, Luke Tipping, entered the chef profession when his father found him a job at the Plough and Harrow.

Here he met Andreas Antona and, after five years at the Plough, Luke moved on to set up Simpsons in Kenilworth.

Ten years later, the team moved to bigger premises in Edgbaston.
Luke was awarded the first ever Midlands Chef of the Year Award and received a Professorship of Culinary Arts by University College Birmingham in October 2010 in recognition of his efforts in promoting the next generation of kitchen stars.

He is always looking for fresh inspiration and only ever uses the very best seasonal produce.

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Gianluca Austin-Rizzo

Originally from Puglia in Southern Italy, Gianluca brings a wealth of experience to Simpsons following a varied and successful career in the hospitality business after a very early start.

Aged just 14 he trained at the prestigious CFP Vallesana Hospitality School in Sondalo, near the Switzerland Border.

Arriving in England aged 17 his first position was to work for Michael Roux Senior at the Waterside Inn in Bray - one of only four restaurants in the UK to hold three Michelin Stars-this fuelled his passion for hospitality even further.

Starting as a waiter, working his way up to Assistant Maitre d'hotel Gianluca's potential was seen by Michael Roux and he was made manager at The White Hart Inn in Nayland near Colchester.

Since starting at Simpsons in February 2018, Gianluca has already made an impression. Andreas Antona says 'Gianluca not only has an impressive CV but his passion for hospitality is genuine and his customer service skills are excellent. He's a fantastic addition to the team and with his experience and know-how it's helping Simpsons to maintain its status as being one of Birmingham Best'.

Gianluca describes his position here at Simpsons as a 'privileged and dream role'.

"I am extremely happy to be General Manager here at Simpsons. For me, Michelin Star dining is very much about the experience as a whole. From the beautiful property and gardens, the welcome, the time spent here, to the food and wine from our expert team of chefs and sommeliers-the dining experience at Simpsons will always be memorable. Building and training a team to provide an impeccable service-a cut above the rest, really creates those special moments and lasting memories".