Carron Anthony 350x350 - Carron, Anthony

Biography

Anthony Carron is the founder and chef of 800 Degrees Pizzeria. He got his start cooking at a local cafe during his time at Macalester College in St. Paul, Minnesota. Upon his return to his native St. Louis in 1999, Anthony purchased the 40-year old Olivette Diner. After remodeling and re-inventing the aging diner to much acclaim, Carron sold the restaurant in 2001 to move to California and explore the world of fine dining. A sous chef position at AQUA eventually led to positions of increasing responsibility with the Michael Mina group, culminating in six... READ MORE

Anthony Carron is the founder and chef of 800 Degrees Pizzeria. He got his start cooking at a local cafe during his time at Macalester College in St. Paul, Minnesota. Upon his return to his native St. Louis in 1999, Anthony purchased the 40-year old Olivette Diner. After remodeling and re-inventing the aging diner to much acclaim, Carron sold the restaurant in 2001 to move to California and explore the world of fine dining. A sous chef position at AQUA eventually led to positions of increasing responsibility with the Michael Mina group, culminating in six years as Corporate Executive Chef. During his tenure in that role, Carron developed and opened more than a dozen high-profile and well-received restaurants throughout the country, while managing a portfolio of nearly 20 operating units. In 2010, Carron left Mina Group to found 800° Degrees Neapolitan Pizzeria, which opened in Los Angeles in January of 2012 to long lines and glowing reviews, and is in rapid-growth and expansion mode with locations in New York, Miami, Dubai and Tokyo.

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What is your favorite NYC restaurant? And what is your go-to dish? There are so many, but no visit is complete without a stop at Grand Central Oyster Bar. My go-to is always fried whole-belly clams. Nearly impossible to find anywhere else. I can't get enough. What is your ultimate meal? Local street food anywhere I happen to be travelling! What three things are always in your pantry? Great anchovies, super premium pasture butter, A+ extra virgin olive oil. If you weren't a chef, what would you be? A musician or architect. If you could cook with anyone, who would that be? Julia Child. What’s your favorite NYCWFF memory? I'm new this year!