Michael Anthony
Chef Michael Anthony's love for cooking was fueled during his years in Japan. The clean and fresh Japanese aesthetic along with the seasonal approach to cuisine inspired Mike to continue his culinary education. Graduating at the top of his class with a C.A.P. de cuisine from Ecole Superieure de Cuisine Francaise, Paris. Mike spent the next three years training in France's finest restaurants including Chez Pauline and L'Auberge de Tal Moor. It was during his tenure with Restaurant Jacques Cagna, that he met and worked with Dan Barber.
In 1995, the opportunity to work at Restaurant Daniel brought Mike back to the United States. Two years later, excited by the prospect of greater responsibility and autonomy, Mike joined March Restaurant as Sous Chef and was later promoted to Chef de Cuisine.
Blue Hill was happy to welcome Mike as the Executive Chef. He will continue to promote Blue Hill's market-driven and ambitious menu as well as contribute his extensive knowledge of traditional French and international techniques.
Chef's Recipes :
Rabbit Confit with Cavatelli, Black Truffles, and Winter SpinachCheck our Calendar to find out about Chef's Night Demos
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