Mike Anthony began cooking professionally in Tokyo, Japan where he quickly grew to love the Japanese connection to the changing seasons. Following his time in Japan, Mike moved to France to hone his culinary skills at a number of renowned restaurants. He joined Gramercy Tavern as the Executive Chef in 2006 and under his leadership the restaurant has earned a number of accolades including a three star New York Times review in 2007 and the James Beard Award for "Outstanding Restaurant" in 2008. In 2008, 2009 and 2010, Mike has been nominated for the James Beard Award for "Best Chef in New York City."
Her typical day used to involve shopping lists, Julia Child re-runs, baking and cooking for family and friends. That was when Tio was eight.
How time flies. During seven years heading the kitchen at Kansas City’s renowned American Restaurant, Tio garnered both local and national accolades. These included 2005 Chef of the year by Chef magazine and the James Beard Foundation’s 2007 Best Chef: Midwest.
In the last year, Chef Celina opened her first proprietary restaurant, JULIAN, in Kansas City. There she creates chef-driven “feel good food” for her guests, family and friends – just like she did in her youth.
Expectations were high for James Beard-award-winning chef Celina Tio’s first restaurant, a casual Brookside bistro. To her credit, the former American Restaurant executive chef lives up to them. It’s a tiny but comfortable space, and Tio has introduced a prix-fixe Sunday-night “family meal” where, like a doting mother, she chooses what the family is eating. The service is very good, and Tio’s menu adds sophistication to comfort foods such as macaroni and cheese, sweetbreads, pot roast and shepherd’s pie. The desserts are petite and all under 400 calories, so you don’t have to feel guilty about eating a couple of them.