Chef Anthony Paris
My Work Showcase
Simply put, I'm in this industry because I love cooking. I grew up surrounded by good food and home cooked meals. My father used the dinner table as a showcase for his talent and Italian heritage. I remember watching the way he tore basil and tasted sauce, whisked a salad dressing and seasoned the fish. To this day I carry my father's tradition of gathering friends and family around food made with love.
After my first career as a musician and studio producer, I attended the Institute of Culinary Education. In my early years as a cook, my childhood experience of watching my father translated to me observing and absorbing as much as I could to learn by example from industry leaders in New York.
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Currently, I'm serving up a New American menu focused on seasonal and local ingredients. I'm available for consulting gigs large and small. Below you can see a small sampling of dishes past and present. Please feel free reach out with any questions.
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- Chef Anthony Paris
Gallery
Press and Such
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Forbes Travel Guide
Country and Town House
New York Times
2019
"...the hotel and bar are (of course) amongst the chicest in NYC. The restaurant and bar have a friendly, laid-back vibe (we were treated to live jazz on our Friday night visit) with a delicious seasonal menu by Head Chef Anthony Paris. Try the perfectly-cooked tuna or the tasty Tandoori style branzino, but whatever you do, don’t forget to add a side of mac and cheese."
2018
"The restaurant is especially lively at breakfast and during afternoon tea, available in both a traditional style with finger sandwiches and scones as well as in a healthy version with dishes such as a roasted beet and melon taco and an avocado and green chickpea crostini. I enjoyed a tasty and satisfying breakfast at the restaurant of house-made gluten-free granola, yogurt, mixed berries, nuts and lemonade."
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