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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.

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. 

- Chef Anthony Paris

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Gallery

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Press and Such

This is your News section introductory paragraph. Use this space to give background on the articles below, including press coverage, industry updates and useful resources. Take this chance to establish yourself or your business as an authority in the field.

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Forbes Travel Guide

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Country and Town House

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New York Times

2021

"The eclectic Whitby Bar & Restaurant has high ceilings, a 30-foot pewter bar and uniquely upholstered banquettes. Stop by for brunch to nosh on head chef Anthony Paris’ chai-spiced butternut squash soup or lobster grilled cheese with New York State cheddar."

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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