Profile

Antony Henare

Place of employment

Sushi Sushi

Global Executive Chef
Antony was born 1969 in Broome W.A. where his parents had migrated from New Zealand, They continued to travel throughout Australia working on major construction sites before settling in the Sunshine Coast Queensland. 1985 at the age 15 in a small beach resort town of Noosa Heads, QLD Antony began his culinary apprenticeship at “John’s Place” specializing in butchery.
Moving to Townsville he accepted a position with French Chef Guy Dummar “Les Scargottierre” (Best Restaurant North Queensland), Then relocating to the “Sheraton Ayers Rock Resort” the “Konia Room” with Dominique Maslard to complete his apprenticeship. At 19 Antony was released 8 months early from his apprenticeship with increasing support from his peers due to his excellence in his work. Looking for further challenges he then relocated to Melbourne to join the RACV Members club as Chef De Partie Tournant under Richard Graham performing the position for 12 months before securing a Chef De Partie Tournant position at the highly regarded Regent of Melbourne under Dietmar Sewyer.
Antony’s drive for excellence found him heading the kitchen brigade at the acclaimed Palmers Tapas Bar & Grill located at Noosa Heads, where he continued to receive awards for the restaurant. Venturing to Port Douglas, Far North Queensland on the request of Restauranteur and Hotelier Warren Wearne to oversee the Club Tropical Resort kitchens (Monsoons Japanese fine dining, Tropics brassiere, Club Tropical Bakery and room service). The resort was placed in receivership which saw Antony transferred within the company to the Nautilus Restaurant which has been running for 50 years and seen a many Celebrities dine in it’s beautiful and unique surrounds. In the 3 years Antony received multiple awards and accolades for his Asian approach with fresh local Australian ingredients used in its fine dining.
Antony spent the next 2 years on many luxury vessels in multiple locations including Hamilton Island, Port Douglas, Hayman Island and Sydney Harbor, working as a private chef to the late Renee Rifkin. Whilst working on these vessels Antony devoted any spare time to expanding his qualifications (Dive Master, Marine Engineers)
Once again returning to Port Douglas on the request of the former Health Minister of Queensland, Allan Sherlock to renovate and re-open “The Port Douglas Seafood Market” as “On The Inlet” a 350 seat alfresco restaurant, seafood retail/wholesale/takeaway.
Returning to Melbourne Antony began work with the renowned seafood monger John Rubira where he was head chef at Rubiraʼs in Fitzroy, with the team complete it was time to expand. The next 5-year phase of Rubiraʼs Antony was Executive Chef and one of the director (team) securing a property in Sorrento Victoria,. The restaurant had a 250 seat dining, 250 seat brasserie, wholesale, retail and takeaway was set to providing the freshest seafood possible.
The next 2 years had a focus on small business, “Huckleberry Ant – Cake & Spice Blends” where the emphasis on tight practice & procedures providing confectionary & premix spices to cafeʼs and restaurants throughout the Mornington Peninsula.
In 2007 with industry professionals brothers David & Scott Dungan, Antony found himself leading a new kitchen team and writing the menus for the newly renovated restaurant conversion “The Firehouse” with seasonal menus and an abundance of local produce “The Firehouse” continues to entertain discerning diners.
2014 saw Antony open “Puerto Tapas Y Vino” with the brief of Spanish Basque cuisine Antony spent research time in Spain to give the restaurant its solidarity in its flavour profile and hitting goals to concrete its involvement in Melbourne cuisine.
2016 expanded Antony’s skill fulfilling Executive Chef | Operations  Manager for the prestigious Seafood Specialist Richmond Oyster Group.
In 2018 Antony now holds Global Executive Chef of product development for the international franchise Sushi Sushi
Throughout Antony’s 35 year career he has been acknowledged for his approach to fresh unique ingredients from Gourmet Traveller, Vogue Entertaining, the Age Good Food Guild, The Age Epicure, The Sydney Morning Herald, The New York Times, Australian Cheese and Wine book and numerous media publications. Antony along with his wife Leonie and their two children Isabella and Joshua enjoy Melbourne for it’s great diversity in hospitality and is excited to take part in its growth.