MICHAEL ANTHONY is Executive Chef and Partner of Gramercy Tavern. Mike grew up in Cincinnati, Ohio, and graduated from Indiana University. He moved to France in 1992 and spent five years training and working in several renowned kitchens. When he returned to the U.S., he joined the team at Restaurant Daniel, then became Chef de Cuisine at March Restaurant before moving on to ultimate become Executive Chef at Blue Hill Stone Barns.
In September 2006 Mike took the position of Executive Chef at Gramercy Tavern. In this role he leads the restaurant into its next chapter while staying true to its original vision: to honor the rich tradition of American cooking and bring guests together in a convivial spirit of community to enjoy exceptional, seasonal food. Passionate about using ingredients that can be traced to their sources, Mike forges strong ties between the restaurant and local farmers.
Mike was named one of Food & Wine magazine’s “Best New Chefs” in 2002 and was also lauded in Bon Appetit’s “Next Generation” in 2003. In 2008, Gramercy Tavern earned the James Beard Award for “Outstanding Restaurant. In 2012, Michael won the James Beard Award for “Best Chef in New York City” and in 2015, he won the James Beard Award for “Outstanding Chef,” a national recognition. In 2016, Michael’s V is for Vegetables won the James Beard Award for “Vegetable Focused and Vegetarian” cookbooks.
Shelley is partner, creative director, and executive chef at Fresh Company, which runs the food service at Storm King Art Center and the Garrison Institute, as well as off-premise catering for private and corporate clients. This year Fresh Company will open Dolly’s, an all day café and pub in Garrison, NY.
A board member of Cold Spring’s Farmers’ Market, Shelley has long worked to support agriculture in the Hudson Valley. She has written for publications such as The New York Times and Food & Wine, and has participated in panels at Pace University and the New York Public Library. Shelley curates an annual Earth Day meal open to the public at the Garrison Institute with speakers sharing insights into environmental issues.
Shelley’s cookbook Fresh Cooking: A Year of Recipes from The Garrison Institute Kitchen (Monkfish Book Publishing) was published in 2014. Visit Fresh Company’s website: freshcompany.net.