Michael Anthony

Michael Anthony

Facebook: @GramercyTavern

Instagram: @chefmikeanthony

Though he got his start working with such notable chefs as Daniel Boulud and Dan Barber, Michael Anthony has done quite enough in his career to establish quite the reputation for himself. Michael began his career in Tokyo working under Shizuyo Shima before moving to France in 1992 and attending L’ecole Ferrandi in Paris to further study the culinary arts. Fortunately for him, his degrees in business, French and Japanese made the transition from student to successful restaurateur a smooth one, and by the time he was named executive chef at Gramercy Tavern, Michael had all the pieces in place to make his own 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,” and 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 has also earned one Michelin star and a James Beard Foundation award for “Outstanding Restaurant” in 2008.

Top Dishes


Specialties & Resources

At Gramercy Tavern, Michael draws upon his unique multidisciplinary culinary training to create vibrant new takes on contemporary American, and it’s no surprise that his creations have made Gramercy Tavern one of New York City’s most consistently highly-reviewed restaurants.

Offerings include pumpkin soup with apples and peppers; wagyu beef tartare with mushrooms, pine nuts and turnips; corn & crab salad with green tomatoes and chiles; smoked trout with green onions, pickled ramps and kohlrabi; lamb strozzapreti with sungold tomatoes and fennel orange sauce; striped bass with artichokes, bacon and shell beans; smoked cobia with eggplant, stone fruit and miso; and pork loin & belly with tomatoes, gem lettuce and pickled beans.

At Untitled, Michael has created an upscale yet relaxed atmosphere, and the menu reflects the unassuming approach to the dishes. Menu items include falafel with hummus and flatbread; carrot soup with crème fraiche and hazelnut; and ramen with braised pork, bok choy, scallion and chili oil. The menu also offers a variety of toasts, including heirloom tomato with ricotta and basil; avocado with radish, pickled peppers and sunflower seeds; melted cheddar with green tomato; and smoked whitefish salad with pole bean and tomatoes.