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.