Nick Anderer

In Their Words “I've been working in restaurants in NYC and Italy for the past 16 years and have always wanted to open an Italian restaurant.” “I am the executive chef/managing partner of Maialino in the Gramercy Park Hotel and Marta in the Martha Washington Hotel.” Anderer’s path suggests a chef drawn not to ornament, but to clarity. The quotation marks around his work seem to fit the style of Roman cooking itself: a cuisine that relies on confidence more than complexity, and on the smallest details carrying the most weight. In that spirit, his restaurants are not presented as grand declarations so much as carefully sustained expressions of hospitality and craft. That sense of purpose comes through in the way he speaks about his career. Sixteen years in restaurants across NYC and Italy have shaped a perspective that is both seasoned and focused, rooted in the daily realities of service and the long pursuit of an idea. He has always wanted to open an Italian restaurant, and that ambition reads less like a sentimental wish than a guiding principle—one that has helped define the work he does now at Maialino and Marta. There is something fitting about Anderer’s connection to Roman food, with its elegance born from restraint. It mirrors the larger arc of his professional life: studied, steady, and committed to doing something familiar with enough care that it feels newly alive. In New York City, where Italian restaurants are often measured against memory as much as against the plate, that kind of precision matters. Anderer’s role at Maialino and Marta places him at the center of that conversation, balancing the expectations of two restaurants while staying true to a very specific culinary language—simple, yes, but, when done right, beautiful.