Awards

College of Arts and Sciences Distinguished Alumni Award - 2019

About Michael Anthony

Michael Anthony is a native of Cincinnati, and a 1990 graduate of the IU College of Arts and Sciences' Department of French and Italian. Now the executive chef of Gramercy Tavern in Manhattan, New York, Anthony began his culinary career under the supervision of Shizuyo Shima in Tokyo. In 1992, spent five years training in a number of celebrated kitchens in France.

He then worked at Restaurant Daniel in New York and was the chef de cuisine at March Restaurant. Anthony then joined the culinary team of Blue Hill as co-chef of the Manhattan restaurant and later as the executive chef at Blue Hill Stone Barns.In late 2006, Anthony was named executive chef at Gramercy Tavern. In 2002, one of Food & Wine magazine's named him, "Best New Chefs." And, in 2003, he was recognized in Bon Appetit's "Next Generation." Under his leadership, Blue Hill at Stone Barns received a three-star review in The New York Times, as well as a James Beard Foundation nomination for "Best New Restaurant" in 2005. In 2008, Gramercy Tavern earned the James Beard Award for "Outstanding Restaurant," and in 2011, Anthony was named chef-partner of Gramercy Tavern.

Anthony received the James Beard Award for "Best Chef in New York City" in 2012, and just three years later, received national acclaim with the James Beard Award for "Outstanding Chef." Under his direction, The New York Times awarded Gramercy with three stars in 2007 and again in 2016.

In addition to honing his culinary expertise, Anthony has also authored The Gramercy Tavern Cookbook, published by Clarkson Potter, and V is for Vegetables, published by Little, Brown and Company. Anthony's V is for Vegetables won the 2016 James Beard Award for "Vegetable Focused and Vegetarian" cookbooks.