Meet Antonio

We were lucky to catch up with Antonio recently and have shared our conversation below.

Antonio, we’ve been so fortunate to work with so many incredible folks and one common thread we have seen is that those who have built amazing lives for themselves are also often the folks who are most generous. Where do you think your generosity comes from?

My generosity comes from the fact that first of all I like to see people feel good, I always like to offer and see smiles on others, and then, most importantly, my generosity comes from the fact that I have never, or almost never, received generosity. Especially here in London. Too many people who think about themselves. I’m someone who always likes to go against the tide

Great, so let’s take a few minutes and cover your story. What should folks know about you and what you do?

My name is Antonio, and I come from Oliena, a small village in the heart of Sardinia.

I arrived in London twelve years ago, without big expectations, and my first job was as a dishwasher in a well-known restaurant in Notting Hill. At the time, I didn’t have clear goals, but I knew that washing dishes wasn’t where I wanted to stop. So I started observing, asking questions, trying to get closer to the real kitchen. Eventually, I was given the chance to use the knives, to touch the ingredients—and that’s when I discovered my passion.

The more I learned, the more I wanted to grow. I was like a sponge.
But the journey hasn’t always been easy: I had to face my inner demons, the challenges of being far from home, and a competitive environment where not everyone plays fair. Still, every time I moved to a new kitchen, my goal was always the same—to raise the bar.

In 2018, I met a chef who really changed my mindset. He gave me the motivation to take a different approach to the job and to myself. Then in 2019, I was called by my real head chef to help open a new restaurant and join him on a new adventure.

Unfortunately, just as things were going well professionally, COVID hit. My chef left, and I found myself alone. At first, I felt lost. But once I accepted the situation and took on the role of head chef, I rolled up my sleeves, studied, worked hard—and step by step, I kept improving.

I know the road is still long, but I’m ready to walk it.
Even if, sometimes, I feel like giving up. Life in the kitchen is tough. Few true friends, not many parties to celebrate, and as for romantic life… let’s not even go there.

That’s it. Let’s just say that in twelve years, I’ve gone through a lot—emotionally and professionally.

Looking back, what do you think were the three qualities, skills, or areas of knowledge that were most impactful in your journey? What advice do you have for folks who are early in their journey in terms of how they can best develop or improve on these?

Surely the best quality that one must have in this job is to listen to those who have more experience than you, to absorb everything.
The second is to study and try. Trying, making mistakes and studying. With commitment, the results come
And third, and perhaps the most important, is to never give up. It’s a dog’s life, you’ll have to make big sacrifices, even personal ones (unfortunately).. But when you do an evening service and the customers are all happy and thank you… Well then let’s say that you are, in part, repaid

All the wisdom you’ve shared today is sincerely appreciated. Before we go, can you tell us about the main challenge you are currently facing?

The main obstacle I’m facing now is against myself. Let’s say that my professional life is inversely proportional to my personal life. I am following a path, I try to distance negative people from myself, but above all opportunists. I hate opportunists

Contact Info:

• Instagram: Antonio_sanna86
• Facebook: Antonio Sanna