Michael Anthony (born 1968) is an American chef.
Anthony grew up in Cincinnati, Ohio, and graduated from Indiana University Bloomington with degrees in Business, French, and Japanese. He studied cooking at the ÃÂcole Supérieure de Cuisine Française - Ferrandi.
He has three daughters and currently lives in New York City.
Anthony began his culinary career under the guidance of Shizuyo Shima in Tokyo, Japan.
He moved to France in 1992 and attended cooking school at L'ecole Ferrandi, in Paris. Following that, he spent years training and working in several kitchens. Anthony returned to the United States, working first in the kitchen of Restaurant Daniel and then as the Chef de Cuisine at March Restaurant. Subsequently, he joined the team of Blue Hill as co-Chef of the Manhattan restaurant and later as the Executive Chef at Blue Hill Stone Barns.
In September 2006, Anthony took the position of executive chef at Gramercy Tavern. In 2011, he was named Chef-Partner of Gramercy Tavern.
In 2014, he 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.
Anthony and Saveur founding editor Dorothy Kalins co-authored The Gramercy Tavern Cookbook (published by Clarkson Potter) and V is for Vegetable (published by Little, Brown and Company).
Anthony is a council member of City Harvest's Food Council and a supporter of the Garden Program at PS 41.