Chef AF Rating - Mike Anthony
Chef AF Rating - Mike Anthony
Mentors - Daniel Boulud and Dan Barber
Executive Chef / Partner- Gramercy Tavern
www.gramercytavern.com
Though he started working with such notable chefs as Daniel Boulud and Dan Barber, Michael Anthony has done enough in his career to establish a reputation. Michael began his career in Tokyo working under Shizuyo Shima before moving to France in 1992 and attending L’ecole Ferrandi in Paris to study the culinary arts further. Fortunately for him, his degrees in business, French and Japanese made the transition from student to successful restaurateur smooth. By the time he was named executive chef at Gramercy Tavern, Michael had all the pieces in place to make his imprint.
After working his way up to Chef-Partner at Gramercy Tavern in 2011, Michael was named Executive Chef and Managing Director of Untitled and the Studio Café at New York’s Whitney Museum; of course, this career trajectory is not surprising with such a highly-decorated chef. Michael has won numerous awards and accolades in his career: in 2002, he was named one of Food & Wine magazine’s “Best New Chefs”; in 2007, he received the same designation from TimeOut New York magazine. In 2012, Michael won the James Beard Foundation award for “Best Chef: New York City,” In 2015, he took home another James Beard Award, this time for “Outstanding Chef.” Both Gramercy Tavern and Blue Hill at Stone Barns have received three stars from The New York Times, and Gramercy Tavern also earned one Michelin star and a James Beard Foundation award for “Outstanding Restaurant” in 2008.
