PARTNER, PRESIDENT OF CULINARY DEVELOPMENT
Michael joined Union Square Cafe as Executive Chef in 1988, and six months later The New York Times elevated the restaurant to three stars. Since then, Michael has earned numerous accolades, including James Beard awards for “Who’s Who of Food and Beverage in America” and “Best Chef New York”, as well as Food & Wine magazine’s “Best New Chef in America”.
Under his leadership, USC received the #1 ranking on the Zagat Survey Most Popular list an unprecedented nine times.
Michael has co-authored two cookbooks with Danny Meyer, The Union Square Cafe Cookbook and Second Helpings (both HarperCollins). Michael’s newest cookbook is Family Table: Favorite Staff Meals from our Restaurants to your Home, a compilation of “family meal” recipes from USHG’s restaurants (Houghton Mifflin Harcourt, Spring 2013).
As Director of Culinary Development for Union Square Hospitality Group, Michael works with each USHG restaurant, as well as Union Square Events, overseeing culinary programs and kitchen design, and mentoring USHG’s peerless team of award-winning Chefs. In addition, he continues to collaborate closely with Union Square Cafe’s Executive Chef Carmen Quagliata.
Michael is a Japanese cuisine enthusiast and an ardent collector of Japanese knives. In addition to his duties here, he is directly responsible for USHG’s role in Union Square Tokyo.