Mike Anthony
Gramercy Tavern
Michael Anthony was selected to be Executive Chef of Gramercy Tavern in September 2006, and under his leadership, the restaurant was awarded its second three star review in The New York Times. He was formerly the Executive Chef of Blue Hill at Stone Barns and earlier, the co-executive chef of Blue Hill in Manhattan, where his delicious, simple and straightforward cuisine using local ingredients garnered acclaim, including Food & Wine magazine’s “Best New Chefs” designation in 2002. Before Blue Hill, he served as the chef de cuisine at March. In 1991, Mike went to culinary school in Fance, and then worked at some of the world’s most celebrated kitchens including Jacques Cagna, Michel Guerard, l'Arpege, l'Astrance and Daniel. His culinary career began in Japan, where he started cooking under the guidance of Shizuyo Shima at Bistro Shima in Tokyo. Mike grew up in Cincinnati, Ohio, and graduated from Indiana University with degrees in Business, French, and Japanese.