In 1987, at age 16, Myles Anton began washing dishes at Mama Loccrichio’s, a classic family Italian restaurant located near his home in Detroit, Michigan. After a few months, he moved from the cleaning side of the kitchen to the culinary side. He toyed with pre-med in college, but quickly left to pursue a culinary career. While in culinary school Chef Anton worked his way up to Sous Chef at the acclaimed Townsend Hotel in Birmingham, Michigan under Chef Louai Sharkas. That experience led to multiple sous chef gigs at various restaurants in the Detroit area. In 1999 he opened D’Amato’s in Ann Arbor, a 170 seat Italian restaurant, as Executive Chef. During his employ he showcased his skills on Fox Detroit television. He also taught classes at Kitchen Port, a local kitchen store. In 2002, Chef Anton headed east to open Bunker’s Wharf restaurant in Downeast Maine near Acadia National Lakeshore. The restaurant was located in a working lobster fishing harbor.
In 2004 Chef Anton moved back to northern Michigan to open Trattoria Stella. At Stella he has been able to expand his true vision of what food can be. He runs a locally based menu that changes daily. Local farmers show up at the door all summer with their goods. This kind of menu requires a lot of thinking on the fly and it’s one of his greatest assets as a chef. He does the Iron Chef gig on a smaller, less pressurized basis every day from June to October in Traverse City. The Farm-to-Table approach of purchasing is top priority in his kitchen, with more than 45 individual farms in the region. His food is aggressive, bold, bright and fresh. He keeps the dishes simple, and lets the quality of the products do the talking–the Italian way. Throughout the last five years he has been featured in local and national magazines and newspapers. Last year the national spotlight reached his restaurant, culminating in a semi-finalist nomination for the “Best Chef Great Lakes Region James Beard Award.” In May he will be cooking a dinner at the James Beard House in Manhattan.
Chef Anton has a strong commitment to charities, taking part in the yearly Celebrity Chef’s Auction. He also cooks at the Father Fred Chef’s Cigar Dinner benefiting the homeless. Annually, Stella celebrates Father’s Day with an all local food picnic, feeding more than 1,000 people on the front lawn using only ingredients grown or raised within 20 miles. Proceeds benefit the Michigan Land Institute. Last year Chef Anton received the Traverse City Business News award for the “Top Forty Most Influential People Under Forty” for instigating the Farm-to-Table movement amongst Traverse City restaurants.
His personal life has been just as successful in the last year. He and his significant other, Emily, bought their first house in October and had a beautiful baby girl, Annika, just two days after closing on their home. They enjoy the outdoor activities Northern Michigan has to offer with their dog Benny the Boxer and chill around the house with Annie, their cat.