About Michael Anthony

Michael Anthony began cooking professionally in Tokyo, later honing his skills in France at a number of renowned restaurants. After several years at Restaurant Daniel, Blue Hill and Blue Hill at Stone Barns, he joined Gramercy Tavern as the Executive Chef in 2006. The restaurant has earned a number of accolades under his leadership, including a three-star New York Times review (2007), and James Beard Awards for “Outstanding Restaurant” (2008) and “Best Chef: New York City” (2012). He is also the author of The Gramercy Tavern Cookbook.

Road to the Recipe: Chef Michael Anthony

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Chef Michael Anthony talks about how warm, timeless and classic Gramercy Tavern is.

“Merry Everything” at Gramercy Tavern

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A look at how the famed New York City restaurant prepares for, and transforms itself ...Read More

Chef Michael Anthony’s Roasted & Grilled Eggplant Salad

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As part of the Road to the Recipe series, we join Chef Michael Anthony of ...Read More

Chef Michael Anthony Halibut, Radish, and Beet Dashi Recipe

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Watch as Chef Mike Anthony makes this recipe at his New York City restaurant, Gramercy ...Read More

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