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Anthony Sarpong – The Balancer

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Anthony Sarpong is always good for a surprise or two. The 37-year-old Ghanaian-born chef has a reputation for being a culinary Girl Friday – a spectacular chef with a host of other talents. The restaurant he runs in Meerbusch, North Rhine-Westphalia, earned its first Michelin star in 2018 for its creative concept.

Sarpong’s small-town culinary delicacies are international blends of ideas and ingredients, harmoniously delicious combinations of flavors he picked up all over the world during his time as an traveling private chef. Rather than focusing on individual dishes, he makes conscientious use of all the resources available to him, sequencing his menus in ways that are nothing short of magical. At his side is an international team that’s like family to him, almost as much so as his wife and three children.

Sarpong’s own family came to Germany from Ghana when he was eight years old. He grew up in Wiesbaden, and completed his chef training at the Crown Plaza Hotel there. After loads of traveling, with plenty of stops along the way, he took his career to the next level in 2015 by opening his first restaurant. He chose Meerbusch, near Dusseldorf, as the location for Anthony’s Kitchen because he was already living there, so he knew his way around better than he would have in downtown Dusseldorf or on Königsalle.

His restaurant also includes a culinary school where anyone can pick up a few New Dining ideas and skills to use at home. His cooking classes are said to be tons of fun, which makes sense, because Sarpong himself practically radiates “fun”. He doesn’t just create a perfect atmosphere, he also draws people into his own personal feel-good aura.

Sarpong’s Facebook page says he sees his work as his calling and considers it “probably the most honorable profession in the world”, so it’s no surprise that he keep things positive at work. Though the restaurant world nearly lost him to football at one point – partly because cooking was considered unusual for men in Ghana – he now says that he’s found personal fulfillment as a chef. It’s a bonus that his customers and team benefit from as well, because it motivates him to make them happy – through food that makes their souls glow.

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