Executive/Head Chef, Crosby Street Hotel, New York City, NY
Culinary Arts, 1997
Anthony Paris’s first career was in music, working as a producer. He studied music, composition, and piano at the Berkley College of Music. Eventually music became “just a job” and Paris found himself much more excited about cooking and he decided to switch careers. Paris completed his ICE externship at Alison on Dominick Street, where he was then hired. From there he went on to work for David Bouley for two years. He then left to work in restaurants in Austria and in Alto-Adige. Returning to New York City, he joined the team at Jean Georges and stayed there for two years, until it was time for Italy and Austria again. He moved to Westchester and launched a four-star catering business. After breaking his leg and being out of commission in the kitchen, he started opening restaurants with restaurateur Jeffrey Chodorow and chef Zak Pelaccio. He opened Chop Suey and Fatty Crab with Pelaccio, and then got the opportunity to join the Crosby Street Hotel as executive chef in December 2009. In July 2010 he was a winner on an episode of Food Network’s Chopped.