Michael Anthony

Why did you get involved with City Harvest?
In joining Gramercy Tavern three years ago I was lucky to enter into a long standing relationship between the restaurant and City Harvest. Sharing a mutual interest in and commitment to playing an active role in the community, it is a partnership I am proud to be a part of.

Why is hunger an important issue for you?
I believe that access to delicious and nutritious foods is essential for all at every level. I am eager to help those who lack access at the most basic level and constantly strive, through all of our work here at the restaurant, to provide sustenance for those in need while supporting our region and the farmer’s who have so much to offer.

How has your involvement with City Harvest affected your outlook on food and/or hunger in New York City?
My involvement with City Harvest keeps me constantly astounded at how many New Yorkers, amid this wealthy city, lack access to healthy foods.

What is your favorite hidden gem of a restaurant in New York?
Pizza and wine at La Pizza Fresca. Skewers at Yakitori Toto.

What is your favorite type of food to eat?
Japanese: it is discrete, seasonal and beautiful.

What can you not live without in your kitchen?
Sea salt

What is in your refrigerator?
Wine and beer, red cabbage, spaghetti squash and yogurt.

What inspired you to focus on being a chef as a career?
The passion, dedication and humility it takes to constantly learn about taste, the thrilling athleticism required to keep up in the kitchen and the necessity the profession begs to travel around the world.

What is your favorite junk food?
My vice is Pastry Chef Nancy Olson’s ice cream…though it is certainly far from junk!

Do you have any suggestions for people on a limited budget that would still like to enjoy a nice meal out?
Yes! The Tavern, here at Gramercy, represents an incredibly value for a thoughtfully prepared meal.

I am thinking about becoming a chef, what advice can you give me?
Spend some time working in a restaurant before making that decision. Being a chef can be a fulfilling career, filled with both sacrifices and rewards.

Do you cook at home? What do you make?
Often! I cook soups, stews, pasta, salads. My wife and I really enjoy eating at home. I sincerely hope all of our efforts at the restaurant will encourage our guests to shop at the Greenmarket and cook at home, too. Cooking should not be a spectator sport!

What would your last meal be?
I am not ready to contemplate the end yet…

• At the Chef's Table
• The Food Council