Food & Wine

spinner
America's Best New Chefs
2002
Error in contentobjectgetproperty Error in contentobjectgetproperty

Gramercy Tavern
42 E. 20th St.
New York, New York
212-477-0777

Where are they now?

In September 2006, Anthony became executive chef at Gramercy Tavern in New York City. He remains deeply committed to working with local farms and producers, serving as an advisory chef for Food & Wine’s Grow for Good campaign and fund-raising for the Union Square Partnership and Greenmarket.

Won Best New Chef at: Blue Hill, New York City


2002 Best New Chef Award Profile
Restaurant at the time of award
Blue Hill
75 Washington Pl.
New York, New York
212-539-1776

Why Because he expertly weaves global nuances into the modern American dishes he creates with co-chef Dan Barber.

Born Cincinnati, OH, 1968.

Education École Supérieure de Cuisine Française, Paris.

Experience Jacques Cagna, Paris; March and Daniel, New York City.

How he describes his food New York-style American cuisine.

Current Obsession eGullet.com. "It's a Web site for food fanatics."

About his recipe Anthony says the pickled eggplant in the lettuce soup he developed with Dan Barber was inspired in part by his grandfather. "It was his favorite thing to eat. He ate a simpler version—he'd salt the eggplant and slap it between two slices of Italian bread."


Featured Best New Chef Recipe

Pickled Eggplant and Summer Lettuce Soup

MARKETPLACE

 

206