Michael Anthony is Executive Chef and Partner of Gramercy Tavern, as well as Executive Chef and Managing Director of Untitled and Studio Cafe at the Whitney Museum of American Art. Mike grew up in Cincinnati, Ohio, and graduated from Indiana University. He moved to France in 1992 and spent five years training and working in several renowned kitchens. When he returned to the U.S., he joined the team at Restaurant Daniel, then became Chef de Cuisine at March Restaurant before moving on to ultimate become 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.
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. In 2008, Gramercy Tavern earned the James Beard Award for “Outstanding Restaurant. 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. In 2016, Michael’s V is for Vegetables won the James Beard Award for “Vegetable Focused and Vegetarian” cookbooks.