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Anthony Bourdain speaker

Anthony Bourdain

New York, USA

Celebrity chef, best-selling author and raconteur

Emmy winning star of hit TV shows "Anthony Bourdain: No Reservations"

Executive Chef of Brasserie Les Halles, New York

Anthony Bourdain is a celebrity chef, world traveller and best-selling author.

Anthony gained immediate popularity from his New York Times best-selling book “Kitchen Confidential: Adventures in the Culinary Underbelly” (2000), an outgrowth of his article in The New Yorker called “Don’t Eat Before Reading This.” The book is a witty and rambunctious exposé of the hidden and darker side of the culinary world, and is a memoir of Anthony’s professional life as well.

In 2001, the Food Network debuted “A Cook’s Tour”, a twenty-two episode series featuring Anthony circling the globe and feeding his adventurous eating habit with the most extreme cuisine the world had to offer. The inspired best-selling book, “A Cook’s Tour: In Search of the Perfect Meal” (2001), met with huge success in the United Kingdom and the United States. In 2005 he premièred the somewhat similar, 5-time Emmy nominated television series, “Anthony Bourdain: No Reservations”, on the Travel Channel.

Anthony returned to The Travel Channel in 2011 to star in “The Layover“. Each episode features an exploration of a city that can be undertaken within an air travel layover of 24 to 48 hours. In 2012, Anthony left the Travel Channel to host a new show titled “Anthony Bourdain: Parts Unknown” for CNN, focusing on other cuisines and cultures.

His extensive body of work has graced the pages of The Times, New York Times,Observer, the Face, and Scotland on Sunday. He is an ongoing contributor and authority for Food Arts magazine. Hire Anthony Bourdain to speak at global events and conferences and contact our agents for more information.

Our Comment

"Unsparing of those things he hates, as he is evangelical about his passions, Anthony provides unique observations into food and cultures from around the world. Recognised for his caustic sense of humour, he shares stories and muses on the place of food in our personal communities and global experience, providing frank and provocative insight into what really goes on behind kitchen doors."

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