Michael Anthony (chef) facts for kids
Michael Anthony (born in 1968) is a famous American chef. He is known for his amazing cooking and for using fresh, local ingredients in his dishes. He has worked at many top restaurants and has written cookbooks.
Early Life and Education
Michael Anthony grew up in Cincinnati, Ohio. He went to Indiana University Bloomington and earned degrees in Business, French, and Japanese. After college, he decided to follow his passion for cooking. He studied at a special cooking school in Paris, France, called the École Supérieure de Cuisine Française (ESCF) - Ferrandi.
Today, Michael Anthony lives in New York City with his wife, Mindy Dubin. They have three daughters.
Becoming a Chef
Michael Anthony started his cooking journey in Tokyo, Japan, where he learned from a chef named Shizuyo Shima. In 1992, he moved to France to attend cooking school in Paris. After finishing school, he spent several years training and working in different kitchens in France.
Later, Anthony returned to the United States. He worked at famous restaurants like Restaurant Daniel and March Restaurant. He then joined the team at Blue Hill as a co-Chef. He also became the Executive Chef at Blue Hill Stone Barns, a farm and restaurant that focuses on fresh, local food.
In 2006, Michael Anthony became the Executive Chef at Gramercy Tavern in New York City. This is a very well-known restaurant. By 2011, he was named Chef-Partner of Gramercy Tavern, which means he helps run the restaurant and is a part-owner.
In 2014, he also took on a big role at the Whitney Museum of American Art. He became the Executive Chef and Managing Director for the museum's restaurants, Untitled and the Studio Cafe. He was in charge of everything from the food and drinks to how the restaurants operated.
Michael Anthony has also shared his cooking knowledge in books. He wrote The Gramercy Tavern Cookbook and "V is for Vegetable: Inspired Recipes & Techniques for Home Cooks- from Artichokes to Zucchini".
Helping the Community
Michael Anthony believes in strong connections between his restaurants and local farmers. He often arranges for his staff to visit farms. This helps them learn exactly where the food they serve comes from and how it is grown. He also invites farmers to Gramercy Tavern to share their knowledge with guests and staff. The menus at Gramercy Tavern often highlight these special relationships with local food producers.
Anthony is also a board member for God’s Love We Deliver. This organization helps people who are very sick by delivering healthy meals to them. Michael Anthony is very dedicated to their idea of "food as medicine." Every year, Gramercy Tavern takes part in the Race to Deliver, which is a big event to raise money for this cause.
He is also a council member for City Harvest’s Food Council. City Harvest works to rescue food that would otherwise be wasted and deliver it to people in need. Michael Anthony also supports the Garden Program at PS 41, a school that teaches kids about growing food.
Awards and Achievements
Michael Anthony has received many awards for his cooking and his restaurants. Here are some of his achievements:
- In 2002, Food & Wine magazine named him one of the "Best New Chefs."
- His restaurant "Blue Hill at Stone Barns" earned Three Stars from The New York Times.
- "Gramercy Tavern" received Three Stars from The New York Times in 2007 and again in 2016.
- In 2007, Time Out New York named him "Best New Chef" in New York City.
- The James Beard Foundation gave "Gramercy Tavern" the "Outstanding Restaurant" award in 2008.
- He was named "Best Chef New York City" by the James Beard Foundation in 2012.
- Gramercy Tavern received One Star from the Michelin Guide, a very important award for restaurants.
- In 2015, he won "Outstanding Chef" from the James Beard Foundation.
- His cookbook, V is for Vegetables, won "Best Vegetable-Focused Cookbook" from the James Beard Foundation in 2015.
