Meet Anthony Burd – the American-Italian chef driven by curiosity, community, and a menu that evolves with its diners
Chef Antony Burd
We have been following his social media for some days now. Anthony Burd, Culinary Director at Cantina, BKC, grew up in a lively Italian-American home in New Jersey, where food was always a language of love. The CIA-trained chef, has cooked across Aspen, Napa, New York, Hong Kong and Bangkok, earning Michelin recognition and building beloved restaurants along the way, including the cult favourite Tony’s in Bangkok. Known for his generosity, curiosity and deep respect for ingredients, The Truffle King, as he is most often called, brings that same spirit to Mumbai. At Cantina, where Nho Saigon previously was (shut in May 2025), he blends heritage and heart into a menu meant for sharing, lingering, and feeling at home.
Speaking of Nho Saigon shutting down, Origin Restaurant’s co-founder, Yagyarth Meiwal. tells us, “It was a business decision, not an emotional one. We realised that while the space had become broadly ‘Asian’ for many diners, Nho Saigon needed to be fully and authentically Vietnamese. But Vietnamese food is still niche here — In India, if 10 people walk into a restaurant, 3 or 4 may not want the same cuisine as the rest, which changes the entire dining dynamic.” “So we felt the brand deserved a smaller, more intimate space that truly does justice to the cuisine,” adds co-founder Shaurya Malwa.
Truffle pizza; (right) Banana lava cake
The two were working with Burd in Bangkok, where their company operates Pilgrim, a restaurant in Watthana. They thought, Why not collaborate here too? “It allowed us to stay true to our philosophy of single-cuisine dining while offering flavours that feel more familiar and comforting to a broader audience. And yes, Indian diners definitely lean toward Italian — it’s an easier yes at the table,” says Malwa.
A big part of it is personal, admits Meiwal. “I’ve always loved pizza, but it wasn’t until I tried two of Bangkok’s top-ranked pizzerias and then Tony’s pizzas that I realised how transformative a great one can be,” he smiles.
Shaurya Malwa and Yagyarth Meiwal
That’s why, Cantina felt right — a space where people aren’t just grabbing a quick bite or ordering in, but sitting down for simple, excellent food. No fusions, no overcomplication. Everything is handmade in-house — pastas, cheeses, and pizzas with 48-hour-fermented dough. The goal is authenticity, comfort, and consistency—letting good ingredients and good technique speak for themselves,” he adds.
Malwa adds, “We first met while working on a project in Bangkok; the connection was instant. Even after the project ended, Tony would drop by the restaurant, we’d hang out, and over time, the friendship just grew. So when we floated the idea of doing something together in Mumbai around March, he didn’t hesitate.”
Burd arrived at the end of May and spent the next three days eating his way through the city, studying who was doing what and understanding the landscape. Not so much competition-hunting, but getting a sense of Mumbai’s pizza scene.
By his second visit in July, people in the industry had begun recognising him. “I saw ‘good people, new country, new opportunity,’ says Burd. For him, it was a chance to follow in the footsteps of mentors like Jean-Georges and Michael White and take his work international. “What I love most about Mumbai is how warm and welcoming everyone is. I go out alone most of the time, and somehow I always end up talking to someone new — and by the next day, we’re friends. The chef community has been incredibly kind too. I’ve met a few and they’ve all been generous with advice and suppliers. That support makes a huge difference,” says Burd.
Hamachi
With an energy that’s loud, playful, and built for both long lunches and late nights, Cantina is as much about community as it is about cuisine. Its quirky touches, including a one-of-a-kind in-house Letterbox for handwritten notes, ensure every visit ends with a personal story.
Since Tony’s in Bangkok sits in Wattanna, which is home to a large Indian community, Burd already knew his flavours would land well here. For Mumbai, he’s added new dishes like a chicken pepperonata inspired by a Bangkok favourite, leaned into peppers, and expanded the vegetarian section. The menu isn’t fixed, it’ll evolve with time and cater to what the city prefers. “The first six months are about listening, adjusting, and understanding what Mumbai wants,” he says. He hopes to introduce livelyweekday breakfasts and weekend brunches eventually and plans monthly visits to host wine dinners, brunch parties, or even pizza classes—anything that builds connection and community.
Crispy Chicken
“We’re not launching everything at once. The menu will evolve to include sandwiches, calzones, brunch, charity dinners, whatever feels right at the time. The goal is to listen, learn, adapt, and grow with Mumbai rather than arrive with a fixed formula,” says Burd.
For Burd, sourcing was tricky at first, especially seafood, but once he connected with chefs here and their farmers, everything fell into place. “Sustainability and working with local producers have always been important to me — both in Bangkok and now in Mumbai — so we’re slowly building those relationships here as well,” he assures.
Tiramisu in a moka pot
We tried his food on a beautiful Sunday evening, when the area is usually sleepy. We began with the arancini (Rs 579) which was golden and crisp, with molten truffle-fontina, with a dash of lemon. The housemade whipped ricotta (Rs 649) was airy, smeared onto warm sourdough with a tart-sweet cranberry jam that tasted like winter sunshine. Then came the hamachi (Rs 849) — the best we’ve had — cool yellowtail with a fiery habanero dressing.
The beetroot carpaccio (Rs 799) had thin slices layered with creamy goat cheese, avocado and a citrusy lift. The crispy chicken (Rs 1,249) was all love, with crisp skin and crunchy potatoes over slow-stewed peppers.
Arancini
The truffle pizza (Rs 1,849) with sharp and silky three-cheese, cut by peppery rocket and freshly shaved truffle was pure indulgence.
Almond strawberry panacotta
Dessert was a three-act finale: a moka-pot tiramisu (Rs 649) that arrived with playful drama, a wobbly almond strawberry panna cotta (Rs 549) topped with toasted almonds and jam, and the molten banana lava cake (Rs 649), caramelised and warm, cooled by hazelnut gelato and crumble to end a great meal at this modern Italian table with a hearty, neighbourhood soul.
WHERE: Cantina, Jet Airways, Godrej, BKC, G Block, BKC
Subscribe today by clicking the link and stay updated with the latest news!" Click here!
