Tony Carson, General Manager
Tony Carson is the General Manager of The Modern, the two Michelin-starred restaurant at the Museum of Modern Art. In his role, Tony oversees all front of house operations for The Bar Room, the Dining Room and Private Dining Rooms. In 2015, Tony moved to New York to begin his career at The Modern on the eve that the restaurant announced its adoption of the no-tipping model, Hospitality Included. Since then, Tony has developed pathways to growth for his team members and championed the Hospitality Included model. In 2017, Tony was promoted from Assistant General Manager to General Manager.
Born and raised in Berkshire, United Kingdom, Tony began his career in the hospitality industry at the age of 15 as a cook. Three years later, he moved to London where he got his start in front of house as the Head Waiter at Gordon Ramsay’s Savoy Grill. Later he moved on to work for Heston Blumenthal, where he started as a Sommelier at the three Michelin-starred restaurant, The Fat Duck. In 2009, Tony served as the opening General Manager of Blumenthal’s, The Crown at Bray. His move to the dining room ignited his passion for hospitality, and from there, Tony’s goal was to continue to pursue his career in management.
Abram Bissell, Executive Chef
Chef Abram Bissell became Executive Chef of The Modern in 2014. Most recently, Abram opened The NoMad as Chef de Cuisine in 2012, directly following his role as Executive Sous Chef at Eleven Madison Park, during which time the restaurant earned three Michelin Stars, four New York Times stars, and membership in the Relais & Chateau association. Earlier in his career, Abram worked in the kitchens of Post Ranch Inn’s Sierra Mar Restaurant in Big Sur, and L’Espalier in Boston. Abram attended the New England Culinary Institute in Montpelier, Vermont, and grew up in a small fishing community in the Florida Keys.
Jiho Kim, Pastry Chef
Jiho Kim became Pastry Chef of The Modern in 2014, following roles at Beautique and Gordon Ramsay at The London in New York, L’Espalier and Sandrine Bistro in Boston, and Viridian Restaurant in Washington, DC. Jiho began his professional career at the five-star Renaissance Hotel in Seoul, South Korea, of which he is a native. There, he spent over ten years as the hotel’s Pastry Chef, overseeing a team of over 20 chefs. Jiho attended the Kyung Ju Hotel School, where he received his Korean National Culinary Certification with specialization in chocolate, confectionary, cakes, patisserie, and show pieces.