James Beard Award season is in full swing and the countdown to the big day has begun! Avero works with over 100 James Beard Award nominees and over 25 James Beard Award winners (not including 2014) in every category from Outstanding Restauranteur to Best Bar Program, and the 2014 nominees are no exception. To showcase these remarkable individuals, Avero is interviewing nominees across the country to learn how they started their culinary careers, what trends they’re most excited about, their favorite dishes to create and consume, and much more.
Outstanding Chef Nominee: Michael Anthony, Gramercy Tavern (New York)
Avero: How did your career in restaurants/F&B begin?
Michael: I started cooking professionally in Tokyo when I asked the Japanese Chef Shizuyo Shima if I could learn in her kitchen.
Avero: What was the biggest turning point in your career?
Michael: Taking the job at Gramercy Tavern.
Avero: What’s your favorite dish?
Michael: Rigatoni alla Pajata from Cesare al Casaletto in Rome and barbecued eel from RyuGin in Tokyo.
Avero: What trend in dining are you most/least excited about?
Michael: I’m very excited about the Greenmarket’s Regional Grain Project. We’re working on finding ways to incorporate rare regional varieties of wheat and grain throughout our whole menu.
Avero: What solutions help you run/improve your business day to day?
Michael: The Avero Logbook has become an extremely efficient and practical way of sharing information among our management team.
Avero: What is your biggest business challenge?
Michael: Maintaining a strong common culture as our business grows.
Avero: What’s the one piece of advice that you’d give to aspiring chefs/restaurateurs?
Michael: Use your own personal strengths to highlight your story. Your guests come to your restaurant to experience what is distinctive and unique to you.
Follow Michael’s example and get started with Avero today!
