Anthony Masters of Fatty 'Cue - Biography

New York, NY

August 2012

A graduate of New York University, Anthony Masters went the classic wayfarer route, spending two years after college traveling extensively throughout Europe. Returning to the States, Masters enrolled in the French Culinary Institute and graduated in 2005.

He fleshed out his schooling in New York City restaurants, with internships at Momofuku Noodle Bar and 5 Ninth. He was later hired at 5 Ninth, which first put him in professional contact with Chef Zak Pelaccio. Masters followed Pelaccio to Fatty Crab, where he worked for a year, before delving into fine dining at Eleven Madison Park, followed by two years at Country under Doug Psaltis.

Masters spent the next few years working through New York restaurants, as a tournant, sous chef, and eventually chef de cuisine before rejoining the Fatty Crew in 2011. He took his first position at Fatty ‘Cue in Brooklyn to learn the art and craft of barbecue under Steve Haritopulous and Robbie Richter. His next stop was the ‘Cue West Village outpost, where he helped Chef Dan Rooss Leutywler earn a two-star review from The New York Times. When Leutywler left the restaurant in April 2012, Masters was primed and ready to take the helm as chef de cuisine.