He's the international chef cooking up an Asian fusion storm at a top waterfront restaurant in Southampton.

Anthony Vito, Head Chef at Blue Jasmine Wine & Tapasía at Ocean Village, talks lobster curry, steak with an Asian twist and banana fritters in our meet the chef column. 

What first inspired you to become a chef?

"I’ve always loved food. From a young age, I enjoyed playing with ingredients and experimenting with flavours—it’s always been something that excited me."

What was the first meal you cooked for someone else?

"One of the earliest dishes I remember making was a classic Nasi Goreng, using bold Indonesian spices—something that really made an impression on my palette and influences of family inspired cooking."

Tell us a bit about your career so far…

"I spent part of my early life in the Philippines before moving to Canada, where I trained under a Champion of Iron Chef in a fine dining kitchen. That experience really shaped my approach to Asian fusion cuisine. I then moved to the UK, following my wife’s nursing career with the NHS, and continued to evolve my cooking style here."

(Image: Blue Jasmine Wine & Tapasía) What is your proudest career moment to date?

"Becoming Head Chef at Blue Jasmine Wine & Tapasía has been a huge
milestone—my first time leading a kitchen in such an ambitious, creative
setting."

What is your signature dish?

"One of my signature dishes is Chilean sea bass served with a deep, earthy
mushroom sauce. It’s a rich, umami-packed dish that reflects my fusion style."

What is your favourite dish currently on your menu?

"Our lobster curry is a standout—it balances delicate seafood with bold spices and a luxurious, fragrant sauce."

(Image: Blue Jasmine Wine & Tapasía) Where is your favourite place to eat in Hampshire?

"I love a good bowl of hand-pulled noodles, so Lanzhou Noodle Bar on Burgess Road in Southampton is a go-to for authentic, comforting food."

What is your favourite meal to cook at home?

"Steak and chips is a favourite at home—but of course, I like to add a bit of an Asian twist with seasoning and dipping sauces to keep things interesting!"

What do you like to drink with dinner?

"A glass of perfectly paired wine is never the wrong choice! I’m particularly
partial to The Plum Berry from our in-house wine label—it’s a perfectly
balanced complement to a vibrant, flavour-packed meal."

What is your culinary guilty pleasure?

"Banana fritters, definitely. It’s a childhood favourite of mine—I mash them up and wrap them in spring roll pastry. Simple, nostalgic, and delicious."

(Image: Blue Jasmine Wine & Tapasía) Which key ingredient is always in your fridge?

"Chilli oil. It goes on nearly everything in my kitchen."

What is your favourite Hampshire ingredient?

"Fresh Hampshire trout—delicate, local, and perfect for creative pairings."

Which chef do you most admire?

"Margarita Forés. Her passion for Filipino cuisine and her dedication to elevating it on the global stage is hugely inspiring."

(Image: Blue Jasmine Wine & Tapasía) What’s your career ambition?

"To put the Philippines on the culinary map—to champion its flavours through fine dining and elevate its global profile."

What do you think will be the next big restaurant trend?

"Pop-ups and event dining. There’s a growing appetite for creative, collaborative experiences that showcase local talent and fresh, seasonal produce."

(Image: Blue Jasmine Wine & Tapasía)