Anthony Joynes

Anthony Joynes is in the cooking industry since 20 years, he´s trained in traditional french cuisine as well as fine italian food and has a personal love for spicy asian food. His career started in New Zealand where he was born, and took him to some of the best restaurants in Australia before working in Michelin-starred restaurants in London and finally Berlin. Since three years he has settled down in Charlottenburg, running the restaurant “Joynes Kitchen” together with his wife. Based on his traditional training, he loves to work with seasonal ingredients, using all parts of the animal, and working as resourceful as possible while creating flavourful and surprising dishes.

Foto: Marco Hartz
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