After returning to the United States, he worked first in the kitchen of Restaurant Daniel in New York and then as the chef de cuisine at March Restaurant. Subsequently, he joined the team of Blue Hill as co-chef of the Manhattan restaurant and later as the executive chef at Blue Hill Stone Barns.
In September 2006, Anthony took the position of executive chef at Gramercy Tavern. In this role, he's leading the restaurant into its next chapter while staying true to its original vision: to honor the rich tradition of American cooking and bring guests together in a convivial spirit of community to enjoy exceptional, seasonal food.
Passionate about using ingredients that can be traced to their sources, Anthony forges strong ties between the restaurant and local farmers. He arranges visits to local farms for his staff so they can learn firsthand how and where the food they serve each day is grown. He also invites outstanding local producers to Gramercy Tavern to share their knowledge with staff and guests through tastings and presentations. The restaurant's main dining room menu and its tavern menu highlight these relationships and Anthony's farm-fresh, thoughtful cuisine.
Anthony was named one of Food & Wine magazine’s “Best New Chefs” in 2002 and was also lauded in Bon Appetit’s “Next Generation” in 2003. Under Anthony's leadership, Blue Hill at Stone Barns received a three-star review in The New York Times, as well as a James Beard Foundation nomination for “Best New Restaurant” in 2005. In 2008, Gramercy Tavern earned the James Beard Award for “Outstanding Restaurant,” and in 2011, Anthony was named chef-partner of Gramercy Tavern.
In 2012, Anthony won the James Beard Award for “Best Chef in New York City” and in 2015, he won the James Beard Award for “Outstanding Chef,” a national recognition. Under his leadership, Gramercy Tavern was awarded three stars from The New York Times in 2007 and again in 2016.
Anthony is also the author of The Gramercy Tavern Cookbook, published by Clarkson Potter, and V is for Vegetables, published by Little, Brown and Company. In 2016, Anthony's V is for Vegetables won the James Beard Award for “Vegetable Focused and Vegetarian” cookbooks.