William Annesley

William Annesley Private chef

Chef Annesley was born with a silver spoon in his mouth. “I grew up in a castle, with butlers and footmen,” he says. Annesley is a descendant of the Earls of Annesley, members of the Irish peerage created in 1789; the family seat was Castlewellan in the County of Down. Annesley summered at another castle, New Abbey, in County Kildare, Ireland. His family unites two great houses of whiskey, the Scottish Haigs and the Irish Jamisons. “In Ireland, there was a massive full service kitchen, and I’d just love to sit in there and watch,” says Annesley. At 19, he got a job working at the Thatched Tavern, an eating pub in Ascot. Under Chef Bobby King, the posh pub had to be booked 10 days in advance.

Annesley cooked for Keifer Sutherland and Gwen Stefani and generated a huge amount of buzz when he opened Tangier restaurant on Hollywood Boulevard. The eatery hosted pre-Oscars parties and was patronized by everybody from Gore Vidal to Leonardo DiCaprio. He went on to open another restaurant with a North African theme, Oasis, which garnered rave reviews from LA Weekly, Conde Nast Traveler, The Los Angeles Times, London Times and The New York Times. Meanwhile Annesley hooked up with director Quentin Tarantino’s assistant, Karina Carrero, in 1996. They married in 2003, and Tarantino gave away the bride.

Annesley brings his world view of food to Lafayette’s tables. Indian curry spikes his chicken salad. Thai coconut milk sweetens mussel poaching broth. Hand made pastas bring a bit of Italy to the menu, and the chargrilled steak with a chimichurri sauce hails from Argentina. The menu could be described as fusion tapas. “Actually,” says Annesley, “it’s everything I like to eat.”

Take his Duck Fat Fries for example. French fries are ubiquitous and simple. But Annesley changed the grease the potatoes are fried in to duck fat, which he flies in from the Hudson Valley along with his fois gras and ducks, ensuring his fries are extra crispy, then ups the ante with a sprinkling of sea salt, fresh garlic and parsley. In a nice play on Annesley’s British fish-and-chips heritage, the fries are served in a spiral metal cone lined with a twist of paper. And they’re sensational.

The upper third of the menu offers traditional montadillos, the kind of small bites offered along with a glass of sherry or wine in bars all over Spain. There are olives, cheeses with quince, Serrano ham, baby eels with garlic and lemon on toast and small shrimp in oil and garlic — the Spanish equivalent of nuts and chips.

William is now here in Mallorca and offers his services to private clients throughout the Balearics.

We will need to have a discuss your requirements prior to any bookings so please do not hesitate to contact at Salon – privado