Michael Anthony is Executive Chef Gramercy Tavern. Mike grew up in Cincinnati, Ohio, and graduated from Indiana University with degrees in Business, French, and Japanese. He embarked on his culinary career under the guidance of Shizuyo Shima in Tokyo, Japan. Mike fell in love with the simple, seasonal Japanese approach to food.
Mike moved to France in 1992 and spent five years training and working in several renowned kitchens. Mike returned to the United States, working first in the kitchen of Restaurant Daniel and then as the Chef de Cuisine at March Restaurant. Subsequently, Mike joined the team of Blue Hill as co-Chef of the Manhattan restaurant and later as the Executive Chef at Blue Hill Stone Barns.
In September 2006 Mike took the position of Executive Chef at Gramercy Tavern. In this role he leads the restaurant into its next chapter while staying true to its original vision: to honor the rich tradition of American cooking and bring guests together in a convivial spirit of community to enjoy exceptional, seasonal food.
Passionate about using ingredients that can be traced to their sources, Mike forges strong ties between the restaurant and local farmers. He arranges visits to local farms for his staff so they can learn first-hand how and where the food they serve each day is grown. Mike also invites outstanding local producers to Gramercy Tavern to share their knowledge with staff and guests through tastings and presentations. The Main Dining Room and the Tavern menus highlight these relationships and Mike’s farm-fresh, thoughtful cuisine.
Mike was named one of Food & Wine magazine’s “Best New Chefs” in 2002 and was also lauded in Bon Appetit’s “Next Generation” in 2003. Under Mike’s leadership, Blue Hill at Stone Barns received a three-star review in The New York Times, as well as a James Beard Foundation nomination for “Best New Restaurant” in 2005. In 2008, Gramercy Tavern earned the James Beard Award for “Outstanding Restaurant.” In 2011, he was named Chef-Partner of Gramercy Tavern. In 2012, Michael won the James Beard Award for “Best Chef in New York City” and in 2015, he won the James Beard Award for “Outstanding Chef,” a national recognition. Under his leadership, Gramercy Tavern was awarded three stars from The New York Times in 2007 and again in 2016. Mike is also the author of The Gramercy Tavern Cookbook, published by Clarkson Potter, and V is for Vegetables, published by Little, Brown and Company. In 2016, Michael’s V is for Vegetables won the James Beard Award for “Vegetable Focused and Vegetarian” cookbooks.