After finishing his studies in hospitality and training in several restaurants in Huelva, Xanty Elias started a new training stage at the renowned 3 Michelin Star restaurant Arzak.
In February 2011 he opens Acánthum, Huelva's first gastronomic restaurant.
Since 2011 he has participated in several events such as the IX Open Day at the European Parliament as a Spanish representative, side by side with cook Joaquin Felipe; a speaker in the event Fruit Fusion organized by José Carlos Capel; a jury in the andalusian competition "Best New Cook of the Year", a speaker in the International Congress Andalucía Sabor, amongst many others.
He has received numerous recognitions such as the first place in the popular competition "The Best "tapa" in Huelva", the award for Young Entrepeneur by the magazine "Ejecutivos", "Best Andalucian Cuisine Restauranteur" by "Facyre" and the award for entrepreneurial initiative by the AJE Huelva. In 2013 he was nominated for "Best New Restaurant" in the International Congress Madrid Fusion, recognized as "Entrepreneur of the Year" by Huelva's Entrepreneurs' Federation and became the first restaurant in Huelva to receive a sol from the Repsol Guide. In 2014 Acánthum is given the award for "Best Service in Andalucia". In January 2015, during the celebration of the prestigious event Madrid Fusion, Xanty Elias also won the "International Award for Cooking with "Jaén Paraíso Interior" Virgin Olive Oil".
In November 2015, Acánthum receives the first Michelin Star ever given to a restaurant in Huelva.
In 2016 he participates as an Andalusian representative in the Festival Worlds of Flavors in Napa Valley (California). He was also nominated embassador for Huelva's Cuisine, received Huelva's Province Golden Medal and was given the second Sol by the Repsol Guide.
He is a district delegate and member of the National Association of EUROTOQUES.