Cincinnati, Ohio native Michael Anthony graduated from Indiana University with degrees in Business, French, and Japanese, and embarked on his culinary career in Tokyo, Japan, where he fell in love with the simple, seasonal Japanese approach to food. Mike then trained at renowned kitchens in France for five years before returning to the United States, working at Daniel and other restaurants before serving as Executive Chef at Blue Hill at Stone Barns.
Mike became Executive Chef at Gramercy Tavern in 2006, where he highlights farm-fresh American cooking, seasonality, and fosters a convivial spirit of community among both staff and guests. Mike is a Food & Wine magazine "Best New Chef" (2002), a Bon Appetit "Next Generation" honoree (2003), Time Out New York "Best New Chef -- NYC," and has maintained Gramercy Tavern's three stars from the New York Times.
Under Mike's leadership, Gramercy Tavern earned the James Beard Award for "Outstanding Restaurant" in 2008. In 2012, Michael won the James Beard Award for "Best Chef in New York City" and again in 2015 for "Outstanding Chef." He is the author of The Gramercy Tavern Cookbook, and V is for Vegetables, which won the James Beard Award for "Best Vegetable-Focused Cookbook."