Michael Anthony: Chef, Father, Philanthropist, Educator
By Patrick Chang 
September 20, 2010 
12 Comments
On September 27th, Gramercy Tavern will be bringing back the Autumn Harvest Dinner that benefits Share Our Strength. This exciting event consists of a five-course dinner donated and prepared by five of the top chefs in the city including Gramercy Tavern’s own Chefs Michael Anthony and Nancy Olson, Grant Achatz of Alinea (Chicago, Illinois), Sean Brock of McCrady’s (Charleston, South Carolina), David Chang of the famed Momofuku, and Jim Lahey of Sullivan St. Bakery (New York, NY). The 2010 Autumn Harvest Dinner is brought to you by generous sponsors Food and Wine, CGI, and Credit Suisse. All proceeds for the dinner support the No Kid Hungry, a national campaign working to end childhood hunger in the US by 2015.
I was very fortunate to meet Michael Anthony, Executive Chef of Gramercy Tavern, at Taste of the Nation NY back in May. Months before the event, I saw an episode of Beyond the Dish where Chef Anthony went to the Green Market to pick out produce and taught the audience about the importance of fresh local food. I felt inspired and educated, and was interested in learning more from him. How fortunate for me to meet him in person at Taste of the Nation! Moreover, he was there supporting a great cause – ending childhood hunger by 2015 in America as part of the No Kid Hungry campaign by Share Our Strength.
A few weeks later, I had the pleasure of interviewing Chef Anthony and visiting his restaurant for a tour of his kitchen! I wasn’t going to get this opportunity go to waste – this was my chance to learn from him! As I initially thought, Michael Anthony is so much more than a chef. His kitchen experience and parenthood had led him to become a selfless philanthropic and passionate educator.
The Chef
Gramercy Tavern focuses on green, sustainable, and local products. Why is this important? And how does this help make better food?
Unlike most restaurants in New York City, Gramercy Tavern sources all of its produce from local and sustainable sources. Chef Anthony stressed the importance of using fresh seasonal vegetables for his menu: “for New Yorkers, the Green Market provides and offers the greenest and most variety of choices.†While in his kitchen, he showed us a sample of pickled ramps which is included in a few dishes on the menu. He explained that Gramercy Tavern gets a limited supply of ramps while they are in season and after they’re all used up, he has to replace them with something else.
As a chef, Anthony is not only concerned about taste (which we can all agree is exceptional), he also focuses on the other senses. While walking through the dining room to the kitchen, he pointed at a young woman who was just served a beet salad. By taking particular care in making the dish, the guest can “enjoy how it looks as well as how it tastes.†And true to his word, she looked intently at her salad, admiring at its colors and composition, before digging in. Chef Anthony continued to explain, “the colors are vibrant and she’ll start thinking ‘where did this beet come from?’â€
The Father
Has having children changed your priority in the causes you support?
“Definitely. As a father of three daughters, childhood issues have become a bigger issue in my life,†he explained. “Working as a chef by trade, we might have a few tools up our sleeves the average parent might not have.†Chef Anthony believes that education (of any kind) starts with children and he began by teaching his own children about healthy choices in life. Teaching value to children is crucial.
Childhood hunger issues are high priority for Chef Anthony, like many other chefs. For 16 days out of the year, he takes his kitchen staff to 2 local schools: P.S. 40 and Dalton. There they work alongside teachers to integrate food themes into the curriculum and teach children the importance of healthy eating. For Chef Anthony, this is “making a difference.â€
The Philanthropist
You supported Share Our Strength and the No Kid Hungry campaign at Taste of the Nation. Why is childhood hunger and childhood nutrition an important cause for you?
“It’s a multi-layer reason,†he explained. “In the last two years, the number of hungry children has skyrocketed.†He sees chefs and the restaurants as the “greatest champions†of the childhood hunger issue. “As a chef who serves food, it’s heart breaking to know that children who are our future are either hungry or not getting the proper nutrition.â€
Gramercy Tavern and Union Square Hospitality Group have a “beautiful relationship†with Share Our Strength and City Harvest that has blossomed over the years. Other than Taste of the Nation, Gramercy Tavern will be hosting Annual Autumn Harvest Dinner also benefiting Share Our Strength. This exclusive dinner will feature 5 distinguished chefs: Michael Anthony, Grant Achatz, Sean Brock, David Chang, and Nancy Olson.
Also, On October 19th, Gramercy Tavern will be amongst 60 other New York City restaurants, such as Matsuri, Le Bernardin, L’Artusi, Oceana, Maialino, and Tribeca Grill, participating in City Harvest’s Bid Against Hunger.
The Educator
One topic Chef Eric Ripert of Le Bernardin talked about at his seminar was the atmosphere in his kitchen. He originally was a yeller but has created a zen-like atmosphere in his kitchen. You have the reputation in the industry as being one of the most supportive, respected, and nicest chefs. How has this philosophy been successful? How did you decide to use this approach?
Not surprising to me in the least, Chef Anthony is a “true believer in positive [and] constructive criticism.†Like all great educators, he is “all about team building and achieving results.â€
Not only does Chef Anthony teach children about the importance of good diets, but he is also a great mentor to his staff. His values are passed down through his teachings. His humility is passed to his staff through his patience and guidance.
Only by living one’s values can we truly teach those values to others. This is the biggest inspiration I received from Chef Anthony through our interview. Actions are bigger than words and he was exemplary of that quality.
Now you have an idea of the man – the Chef, the Father, the Philanthropist, and the Educator – behind Gramercy Taverns delicious creations. Don’t miss out on the opportunity to see it all in action at the 2010 Autumn Harvest Dinner and City Harvest’s Bid Against Hunger! For more information on the Autumn Harvest Dinner, please email Dinner Chair Kaitlin Barthmaier to indicate your interest!
Photos by Patrick Chang for Appetite for Good.
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These pictures are makin’ me hungry! Can’t wait for City Harvest’s Bid Against Hunger!
me either! i cant wait to see Michael Anthony again1 what an inspiration. Its always great seeing so many chefs get together to support such great causes!
I love the vibrant colors in the dishes! Wow!
i was surprised how well these pictures came out! im so hungry just looking at them! they tasted better than they looked too! imagine that!
I can’t help but feel like the first photo looks like fancy ass hotdogs over salad :-p
haha i have to agree. they look like hot dogs but thats exactly what it is fancy ones! all natural and organic made right there fresh every day!
I’ve been in NYC for several months now and am disappointed to hear I’ll miss the upcoming event…back to Colorado I must go. Look forward to at least reading about the Harvest Dinner here!
awww maybe next time
Definitely looking forward to the bid against hunger event!
The sausage and pea dish looks fantastic!! What was in it, do you know?
Im not EXACTLY sure but definitely know its all local, fresh, and organic! and cooked on an open fire!
Okay, I need to know what every one of those dishes is, or I will die. Well, not really, but still. YUM.
They are definitely delicious looking! The great thing about Gramercy Tavern is the menu is constantly changing to reflect the changing season of ingredients!