when jonna gerlich first left new york for texas at the age of 12, she refused to reset her watch in the hope that it would keep her connected to her hometown. after traveling the country with b.r guest, one of the nation’s most prolific restaurant groups, gerlich returned to the city she refused to leave behind to utilize her experience at marc murphy’s landmarc [at the time warner center]. after landmarc’s successful opening, and proven superior management skills, gerlich has joined the anvil ny team as executive general manger,
overseeing managment at landmarc [at the time warner center], landmarc [tribeca] and ditch plains.

gerlich attended the restaurant management program at the university of massachusetts with the intention   of one day opening a casual dining concept called “shut up and eat.” while other opportunities presented themselves before she could realize her dream, she returned to new york after graduation and began her career at blue fin which she opened as a server. the experience exposed gerlich to a variety of new and unfamiliar foods and set the tone for the subsequent years which would see her through other b.r. guest properties throughout the country.

her first stop was las vegas where she opened fiamma at the mgm grand; she later assumed her first        management role at fiamma in scottsdale, arizona. chicago was gerlich’s next stop as she opened blue water grill, where she was responsible for a 10,000-square foot restaurant with a separate banquet space and managed a 100-person front of the house staff. her last stop before landing at landmarc [at the time warner center] was to open david burke’s prime house, located in the james hotel in chicago, where she led a staff known for their top notch, personable service style.

having sharpened her skills managing dining rooms across the nation, and a successful opening of
landmarc [at the time warner center], gerlich has joined the anvil ny family. as executive general manager of anvil ny. gerlich draws on equal parts intuition and proven industry knowledge to impart a memorable experience for her guests. “the anvil team really projects a sense of family to both staff and customers,” she said. “i’m excited to grow with them and help  convey that closeness to a new neighborhood of diners.”