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Chef Michael Anthony ushers in a new era of culinary excellence at Waldorf Astoria New York

Meet Chef Michael Anthony, the highly acclaimed chef who will reimagine exquisite dining at Waldorf Astoria New York, including farm-to-table experiences and elevated-yet-approachable cuisine.

The legendary Waldorf Astoria New York is gearing up for one of the most highly anticipated hotel reopenings. Get a glimpse inside the landmark walls as we talk to acclaimed Chef Michael Anthony, who is partnering with the hotel to oversee signature restaurant, Lex Yard.

Celebrated for his innovative approach to seasonal American cuisine as executive chef at Michelin-starred Gramercy Tavern in New York City, Chef Michael Anthony has received numerous accolades, including multiple James Beard Awards such as Outstanding Chef (2015) and Best Chef: New York City (2012). Additionally, his cookbook V is for Vegetables earned the James Beard Foundation award for Best Vegetable-Focused Cookbook, further cementing his legacy in the culinary world.

By Alison Cavatore | March 5, 2025

Meet Chef Michael Anthony

Who and what inspired you to get into hospitality, and specifically luxury hospitality and fine dining?

After graduating from college with a degree in business and language, I moved to Japan to practice speaking the language and explore the culture. While there, I became interested in how connected Japanese people are to their food traditions and I was impressed with the way that seasonality impacts their cooking. My experience of working in a bakery, in a restaurant, and on a farm in Japan helped me understand the full cycle of food and ultimately to decide to study cooking more seriously in Paris at l’Ecole Ferrandi. My passion for cooking opened doors to meet and work with some of the most influential chefs and restauranteurs in hospitality, finding inspiration from people like Jacques Cagna, Daniel Boulud, Danny Meyer and many others.

Headshot of Head Chef Michael Anthony - Waldorf Astoria New York
Chef Michael Anthony

Can you share a bit about the journey that brought you to Waldorf Astoria New York?

I have been working as a chef for over thirty years. While my training came from living and working in Japan and France, I have been working as the Executive Chef and Partner at Gramercy Tavern for over 19 years. During my career, I have focused uniquely on cooking approachable, seasonal, American food and the refinement of our contemporary American dining style. When the teams from Waldorf Astoria and Hilton approached me to create a concept that highlights my passion for seasonal and local American food, I jumped at the chance to cook in such an iconic property. I am thrilled to work with the team to incorporate these themes into the concepts of Lex Yard and Peacock Alley.

Being a part of an icon reimagined

“I am proud to be able to create a restaurant in such a culturally significant part of New York City. I hope to both grow my own vocabulary and add to the dialog of American cooking and restaurants. I look forward to making Lex Yard a restaurant where New Yorkers and hotel guests will feel a sense of pride to dine, work, and gather for years to come.”

view of hotel in aerial skyline
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How has the history of the Waldorf Astoria New York influenced your vision for Lex Yard?

The unique history of Waldorf Astoria New York has created so much anticipation for the reopening of this iconic space. Working with the team from Avroko on the contemporary design of Lex Yard has been a pleasure and a learning experience. Together we want to highlight references to the original art deco style of the building while expressing a freshness and approachability of today's New York food scene.

I believe that Lex Yard will be a stunning venue that will humbly and confidently welcome guests to enjoy carefully cooked contemporary American dishes that make reference to our collective past and adapt to how we love eat today.

How would you describe your culinary philosophy, and how does it influence the dishes you create?

  1. Cook simply. Conceive and execute dishes that are thoughtful but not overcomplicated, so they become indelible memories.

  2. Choose ingredients responsibly from local sources and serve them in their season. Season changes inspire a rhythm and flow of the menu.

  3. Make dishes stand out for how well they are cooked and how interesting their flavor combination is. They should have unique and thoughtful components.

The hotel has a history of popularizing culinary innovations like the red velvet cake. Which of your signature dishes do you believe will set a new culinary trend?

A friend recently gave me, "The Cookbook by Oscar of the Waldorf" 1896 and I am inspired to use some of the original creations as a reference for the contemporary dishes that I create at Lex Yard. Times have changed and we are drawn more than ever to eating flavorful, healthy foods that are unique to this particular place and distinctive in each specific season. My aim is not to create signature dishes, but for people to fall in love with the way I cook and conceive as opposed to one conceptual item. That said, I am pretty excited to introduce the Fully Loaded Lobster Roll.

How do you balance tradition and innovation in your dishes?

Most of the dishes I create are connected to a traditional reference but I like to cook from my imagination.

Can you tell us a bit about sustainable cooking and locally sourced ingredients you will incorporate into your menu at Waldorf Astoria New York?

The menus at Lex Yard will be made from a collection of ingredients that tell a story about what is distinctively unique about eating local foods from this specific place during each season. We will train our teams to source thoughtfully by asking farmers like Norwich Meadows Farms probing questions about how the food is produced, how it makes its way to our kitchen, and we will develop systems to limit the waste. We will engage partners like Billion Oyster Project to not only encourage our guests to enjoy eating local Peeko oysters, but we will return the shells to the New York Harbor to rebuild the ecosystem. We will grow awareness around contemporary issues of maintaining healthy diets and access to fresh foods for New Yorkers through our support for organizations like God's Love We Deliver who turn fresh, local foods into medically tailored meals for New Yorkers who are too sick to feed themselves.

Chef Michael Anthony

What experience do you hope to create for guests dining at Waldorf Astoria New York?

My aim is to create a luxurious yet approachable dining experience that brings guests together in this beautiful, iconic space. I would like for neighbors to feel welcome, curious travelers to feel taken care of, food enthusiasts to be intrigued. Most of all I would like to add to the collection of fine dining restaurants that make New York the greatest dining destination in the world.

It will be a place where the staff cares earnestly about offering excellent hospitality and fresh, flavorful, local food cooked and served with attention and a point of view.

Do you have a favorite dish that you love to make, and why is it special to you?

I love cooking fresh fish. I fell in love with the delicate nature of tasting fish in Japan and France. The precise skills required to prepare, cook and serve excellent fish is the benchmark I use for all restaurants, and I believe that it is the sign of a kitchen that works confidently and carefully.

Roasting Black Sea Bass on the skin with garlic, thyme, rosemary, butter and lemon is one of my favorite things to cook.

What are your top favorite restaurants/dining experiences in New York, outside of Waldorf Astoria New York?

Bouley, Per Se, Daniel, Atomix, and Gramercy Tavern

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Waldorf Astoria New York

Reimagined from sidewalk to spire, Waldorf Astoria New York is set to reignite its magnetic allure. This Midtown Manhattan jewel ushers in a new era of luxury with an unmatched reputation for impeccable service. Discover exquisite rooms, suites, and residences alongside sophisticated dining and event venues embodying the dynamic spirit of New York City.

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