Gramercy Tavern is proud to be part of Danny Meyer's Union Square Hospitality Group
Michael Anthony began cooking professionally in Tokyo, later honing his skills in France at a number of renowned restaurants. After several years at Restaurant Daniel and Blue Hill at Stone Barns, he joined Gramercy Tavern as the Executive Chef in 2006. The restaurant has earned a number of accolades under his leadership: a three-star New York Times review (2007) and James Beard Awards for “Outstanding Restaurant” (2008) and “Best Chef: New York City” (2012). He is also the author of The Gramercy Tavern Cookbook. In 2014, he was named Executive Chef of Untitled & the Studio Cafe at the downtown Whitney Museum of American Art.
Kim DiPalo was born in Los Alamitos, California, and grew up in Gaithersburg, Maryland. Kim joined the Gramercy Tavern family in 2005, first as a front waiter, and then as a captain. After leaving for a brief period in 2007–gaining valuable experience as a manager at Lupa, and as an opening Service Director at Bar Milano—she returned to Gramercy Tavern in 2008 and has since raised through the ranks from front waiter and captain to manager, service director, and assistant beverage director. In August 2014, Kim was named General Manager.
Since his first job washing dishes in his family’s restaurant on Long Island at age 12, Scott Reinhardt has known the hospitality business was in his blood. Scott owned his own restaurant before moving to New York City and joining the Gramercy Tavern team in 1997. Starting as a waiter, he became maître d’ before being promoted to manager.
Assistant General Manager
A native New Yorker, Howard Kalachnikoff worked in restaurants from a young age and attended the French Culinary Institute. Upon graduation, Howard spent two years at Peter Hoffman’s Savoy, where he developed a passion for seasonal cooking, followed by a stage at Arzak in San Sebastian, Spain. He joined Gramercy Tavern in 2009, beginning as a line cook and working his way up to Sous Chef and then to Executive Sous Chef. In December 2014, Howard was named Chef de Cuisine.
Chef de Cuisine
Juliette Pope joined Gramercy Tavern in 1997, starting as a line cook and pastry cook. Wanting to explore the front of house, Juliette then became a waiter and developed a passion for wine, falling prey to former wine director Paul Grieco’s infectious enthusiasm. After rising through the ranks as Captain, Floor Manager, and Assistant Beverage Director, Juliette became the Beverage Director in 2004. Under her leadership, Gramercy Tavern has been awarded the Wine Spectator “Best of Award of Excellence” every year since 2006.
Miro Uskokovic grew up on a family farm in Serbia and moved to America after attending hospitality college. After working with a local pastry chef in Greentown, Indiana, Miro enrolled in the Culinary Institute of America. While completing his externship at Wallse, Miro met Johnny Iuzzini, who offered him the chance to train as an intern at Jean Georges. Miro became Pastry Sous Chef at Jean George, and then went on to become Pastry Chef at Aldea. Miro joined Gramercy Tavern as Pastry Chef in 2013.