Michael Anthony is the Executive Chef and Partner at Gramercy Tavern, one of NYC’s most iconic restaurants. Under his leadership, the restaurant earned a MICHELIN Star and several James Beard Awards, including Outstanding Restaurant and Outstanding Chef. He’s known for championing seasonal, sustainable cooking and shaping modern American cuisine with simplicity and care. Before Gramercy, he led the kitchen at Blue Hill at Stone Barns and trained in Japan and France. Michael’s also written two cookbooks and is a voice for food education, local sourcing, and a healthier food system.

In this episode, Michael joins Steve for a conversation that explores how beginning his culinary journey in Japan shaped his career, the ways global travel and cultural influences inform his approach to hospitality, and why he believes restaurants play a vital role in building community.

Thank you to HOST on Howard for allowing us to use the space to film this episode.