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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Press and Such

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Forbes Travel Guide

Country and Town House

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."

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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."

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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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