Michael Anthony began cooking professionally in Tokyo, Japan where he quickly grew to love the Japanese connection to the changing seasons. Following his time in Japan, Mike moved to France to hone his culinary skills at a number of renowned restaurants. He joined Gramercy Tavern as the Executive Chef in 2006 and under his leadership the restaurant has earned a number of accolades including a three star New York Times review in 2007 and the James Beard Award for “Outstanding Restaurant” in 2008. In June, 2011 he was named Chef-Partner of Gramercy Tavern. In 2012, Michael won the James Beard Award for “Best Chef in New York City,” and in 2014 was nominated for the James Beard Award for “Outstanding Chef.” In 2015, he won the James Bread Award for “Outstanding Chef”. He is the author of The Gramercy Tavern Cookbook, published by Clarkson Potter, released on October 29, 2013.
In 2014, Mike was also named Executive Chef and Managing Director of Untitled and the Studio Cafe at the downtown Whitney Museum of American Art, overseeing operations, wine, food and beverage.