Michael Anthony grew up in Cincinnati, Ohio and graduated from Indiana University with degrees in Business, French, and Japanese. He began cooking professionally in Tokyo, later honing his skills in France at a number of renowned restaurants, including L'Arpege and Pascal Barbot's L'Astrance. In New York, Anthony spent several years at Restaurant Daniel, Blue Hill and Blue Hill at Stone Barns before joining Gramercy Tavern as the Executive Chef in 2006. The restaurant has earned a number of accolades under his leadership, including a three-star New York Times review (2007), and James Beard Awards for "Outstanding Restaurant" (2008) and "Best Chef: New York City" (2012). He is also the author of The Gramercy Tavern Cookbook.
Mike Anthony’s Cookbook: The Gramercy Tavern Cookbook