Michael grew up in a food centered world, between wholesale distribution and live restaurant action. He was raised in an environment that could lead to nothing other than cooking. His father a Brooklyn born native and his mother from Reggio, Calabria. He was blessed to experience the traditional side of Italy as well as the Italian-American Side growing up.

His culinary journey began long before he can remember. Working for his father in wholesale distribution and later cooking for his family’s high-volume catering company. He went to the Culinary Institute of America in Hyde Park and spent every weekend taking the train down to Manhattan, working to gain real-world experience in professional kitchens that would take him for the measly 2 days a week. He worked his way through the city with the opportunity to train under acclaimed chefs such as Dan Barber, Shea Gallante, Stefano Secchi, and Giovanni Scappin.

Most recently, Michael honed his craft at Rezdora, in Manhattan’s Flatiron District. Deepening his technical foundation while further strengthening his connection to Italian culture, tradition and language.

Today, Michael focuses on private dining experiences, curated events, cooking classes and intimate gatherings that bring restaurant-level hospitality into the home. His approach blends fine-dining technique with the warmth of Italian hospitality, creating menus that feel both refined and deeply personal.

He believes the most memorable meals are not only about the food, but the atmosphere, storytelling and connection created around the table.

When he’s not in the kitchen, Michael is developing recipes, creating culinary content and continually studying the traditions of Italian cuisine.

Now back home, Michael brings his experience, heritage and passion together to create thoughtful, elevated and memorable culinary experiences.