Rising Star Chef Anthony Susi of W Hotel Union Square New York - Biography

New York, NY

November 2011

The son of an Italian butcher, Anthony Susi was raised in a food-loving family. He grew up in Boston’s historic North End and spent his afternoons and weekends working in the family butcher shop. Susi expanded his culinary reach into restaurant kitchens by working at local restaurants Davide and Mamma Maria, where he learned basic kitchen skills.



Susi’s culinary curiosity took him across the Atlantic and then across the US. In Maine, he studied seafood at The Shawmut Inn; from there, he traveled to Sulmona, Italy, the hometown of his family, and took a position at Il Rigoletto Ristorante. Upon his return to Boston, he was offered a job in his old neighborhood at Sage .



Anthony cooked at Sage for two years, and then took a hiatus to expand his gustatory knowledge. He traveled across the country to San Francisco to study the diverse styles and influences of West Coast cooking in Campton Place Hotel and Grand Café. Homesick for Boston, Susi headed back east and joined Todd English’s team at Olives. Under the wing of English for over two years, Susi concentrated diligently on his skills. Then he moved on to Restaurant Zinc, cooking classic French seafood dishes.



In 1999, Susi learned that Sage, where he had worked years before, was available for purchase; he added proprietor to his title. With Susi at the helm, Sage received rave reviews, both locally and nationally. Boston Magazine called Sage the best new restaurant of 2000; Gourmet named it in its America’s top 50 restaurants in 2001; in 2003, Susi was named a StarChefs.com Boston Rising Star Chef.



At Sage, Susi combined his culinary prowess from years of training and his diverse influences from Italy to California and classical French. He bridged the gap between experimental and familiar to deliver stylishly approachable cuisine. Susi closed Sage in 2009; he is currently Executive Chef at W Hotel Union Square NYC.