2017 New York City Rising Star Mentor Chef Michael Anthony of Gramercy Tavern and Untitled

2017 New York City Rising Star Mentor Chef Michael Anthony of Gramercy Tavern and Untitled
February 2017

Michael Anthony grew up in Cincinnati, Ohio, and graduated from Indiana University with degrees in business, French, and Japanese. After graduating, he moved to Tokyo to hone his language skills, but he ended up developing an interest in the local culinary scene. He worked in a bakery and a farm and eventually a restaurant: Bistro Shima, a small French bistro in Tokyo, with Chef Shizuyo Shima.

Heeding Shima’s advice, Anthony moved to Paris in 1992, enrolled in culinary school at Le Ferrandi, and began a rigorous apprenticeship with Chef Jean Delaveyne at Le Camélia in Bougival. By the time he had completed his training, he had a job waiting for him in the kitchen of Jacques Cagna. Anthony would later return to Paris to work in the kitchens of both L’Arpège and Pascal Barbot’s L’Astrance.

After working with Cagna, Anthony left Paris for New York, working first at Daniel and then as chef de cuisine at March, where he also played an integral role in the restaurant’s redesign. After March, Anthony returned to Paris for a summer to work for Chef Michel Guérard at Le Prés d’Eugénie. Back in New York, he joined the team of Blue Hill, first as co-chef of the Manhattan outpost and later as the opening executive chef at Blue Hill at Stone Barns, located on the farm in upstate New York. There Anthony and Chef Dan Barber had the opportunity to build what would become an American institution for its though leadership and progressive sourcing, cooking, and farming.

After four years at Blue Hill Stone Barns, Anthony returned to New York in September 2006 as executive chef of Gramercy Tavern, bringing new life to a New York City classic. Under his leadership, the restaurant has earned three-star reviews from The New York Times review (2007 and 2016) and James Beard ‘s “Outstanding Restaurant” Award (2008). Anthony earned a 2007 StarChefs Rising Stars Award and was named James Beard’s “Best Chef, New York City” in 2012. In 2015, Anthony won the James Beard Award for “Outstanding Chef.” His book, V is for Vegetables, also won the 2015 James Beard Award for “Best Vegetable-Focused Cookbook.” The same year, he opened his second restaurant with Union Square Hospitality Group, Untitled at the Whitney Museum of American Art.



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