Chef Antony Osborne

Chef Antony Osborne is an internationally renowned Master Pastry Chef with a wealth of global experience in the world of Culinary Arts. Chef Osborne has traveled extensively throughout thirty-eight countries and has apprenticed and trained at esteemed locations such as The Dorchester in London, Palace Hotel in Switzerland, and Nasseur Hof Hotel in Germany. Working under the tutelage of Chefs Anton Mossmann, Hans-Peter Wodars and Herbert Lagendort, Chef Osborne gained a limitless diversity of culinary knowledge to add to his seven years of college in the Culinary Arts.

At the age of 25, while at the Dorchester, Chef Osborne was the youngest Executive Pastry Chef in the world at a leading hotel. He went on to become the Executive Pastry Chef of The Oriental in Bangkok, Thailand, which many consider the number one hotel in the world. While working at The Oriental, he catered and prepared specialty desserts for the Royal Family of Thailand and for many state banquets with dignitaries such as George Bush and Ravi Gandhi. He also provided desserts for exclusive royal boat cruises for royalty including Prince Charles and Lady Diana.

Chef Osborne carried his title of Executive Pastry Chef to the Nagoya Hilton Hotel in Japan and was also the Regional Pastry Chef, Hilton International, based in Hong Kong and worked for the prestigious Raffles Hotel in Singapore, one of the highest ranking hotels in the world. It was at the Raffles Hotel where he had the opportunity to work with many top chefs such as Alain Ducasse, Joel Robuchan, Charlie Trotter and Michael Trois Gros.

Chef Osborne consulted Raffles' culinary team with the team being awarded Best National Team at the Singapore Salon Culinaire in 1994. They were awarded the Golden Lion Award, one of the highest culinary awards given throughout Asia. Chef Osborne also won gold medals at the Igeho Salon Culinaire Basel in 1985 and 1993, and received a gold medal in 1998 as a Pastry Consultant for the Oriental Team at the Thailand Salon Culinaire.

Chef Osborne has over 15 year's college experience studying under European pastry chefs and in 2010, he completed a Bachelor of Arts degree at Sullivan University in Hospitality Management. In 2006, Antony was selected at one of the top ten pastry chefs in America by Pastry Art & Design Magazine. In 2008, he headed a teaching seminar at the Fairview Hotel in Nairobi, Kenya to discuss the latest trends in Pastries and Desserts. Antony is currently the President of the Birmingham Originals, a group of independent, locally owned restaurants. For the past seven years, he has been a guest chef at Epcot's "Party of the Senses." Recently, he has received a distinguished service award from FCCLA (Family, Career and Community Leaders of America.)

Chef Osborne now uses all of this knowledge, experience, professionalism and overall excellence as Dean of Culinard, The Culinary Institute of Virginia College.

Antony has been a supporter of the Birmingham Originals for six years and has been the President of the organization for the past two years.