This week on Chef’s Story, host Dorothy Cann Hamilton interviews Executive Chef of Gramercy Tavern and recipient of the 2012 Outstanding Chef Award from the James Beard Foundation, Michael Anthony. Hear how he went from Indiana University to Japan to Paris and eventually ended up becoming a world renowned chef. Hear about the many lessons he learned while working with Shizuyo Shima in Japan and how she made sure he stayed on the right track. From cleaning grease traps to working with Daniel Boulud, learn how sometimes the most unlikely paths lead to success in the culinary universe. This program was sponsored by Whole Foods Market.

“A good chef always knows what’s going to happen three steps ahead.”

“The reality is that every chef dreams of being able to control their cooking in a small setting but if you want to take care of a large group of people…. scale is really important. Some restaurants are set up to last a lifetime, and Gramercy Tavern is one of those restaurants.”

“My goal is to create more avenues than road blocks [in the kitchen]… we’re always looking for people that come into the restaurant with a sense of connection to the world around them. Gramercy Tavern was founded on the idea of belonging to its community.”

–Michael Anthony, Executive Chef of Gramercy Tavern on Chef’s Story