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Chef Michelle Minori

It all started with a little girl from a small town, who loved to play with her food, and help in her father's garden. It seems so obvious now, that Michelle would grow to do amazing and delicious things in the world of food. 

Michelle began her journey into the culinary world with her studies at the California Culinary Academy of San Fransisco, where she graduated head or her class. Shortly after graduation she worked and studied under Chef Laurent Manrique and Chef Ron Boyd at Manrique’s two Michelin starred seafood focused restaurant Aqua in San Francisco. It was here that Michelle learned the basics of classic French cuisine, which included everything from butchery to sauce making.

Michelle then studied under Chef Suzette Gresham at her two Michelin starred restaurant Aquerello. Here she learned classical pasta production, cookery, sauces, and butchery.

Michelle also trained with Chef Roland Passot at his one Michelin starred restaurant La Folie, where she was in charge of all amuse bouche and continued her study of classical French techniques. 

Later Michelle cooked at Il Canne Rosso and was formerly the co-opening chef of Los Angeles' restaurant Faith & Flower, where she built the bread and pasta production programs. 

Michelle then served as Executive Sous Chef of Chef Thomas McNaughton’s Ne Timeas restaurant group, overseeing corporate culinary operations for the group’s restaurants Flour & Water, Aatxe, Cafe du Nord, Salumeria, and Central Kitchen.

Michelle Minori is the former executive chef of Barzotto, which she helped opened in August of 2016.

Michelle Minori has moved on to pursue her own opportunities within the food industry with a focus on community, and celebrating the people who grow and make our food.

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