Image property of Bravo TV

Image property of Bravo TV

Bravo’s Top Chef Season 16 Contestant

Chef Michelle Minori is featured on this season of Bravo’s Top Chef Kentucky. Watch as Michelle competes against an amazing group of talented chefs for the title Top Chef!

Tune in Thursday, December 6th, 9/8c on Bravo

Russell Yip, The Chronicle

Russell Yip, The Chronicle

SF Chronicle: The 2017 class of Chronicle Rising Star Chefs

Michelle was featured in the San Francisco Chronicle, as one of 2017 Rising Star Chefs.

“Fostering a community through food is something Michelle Minori learned from her late father, who would make batches of pickles and salsa, using produce from the family garden in Lodi, and barter with neighbors.

The 30-year-old chef’s culinary style is on display nightly at Valencia Street’s Barzotto, which specializes in elegant yet relatively affordable meals, like slow-roasted chicken and porchetta, as well as freshly made pastas…”

Image property of Food Network

Image property of Food Network

Food Network’s Guy’s Grocery Games

Season 16, Episode 6

Full Meal Madness

“It's a full-on, full meal face-off when Guy Fieri gives the chefs 45 minutes to make three courses in each round. First, they do all the shopping for their full diner meal in miniature-sized carts. Then, they are at the mercy of Guy's ruthless Pyramid game when choosing the courses for their dinner party meal. In the end, only one chef will beat out the others and go on to shop Flavortown for up to $20,000.”

Season 18, Episode 15

Winners vs. Judges

“Who knows Guy Fieri's grocery games the best -- the winners or the judges? Three GGG winners team up to take on a trio of Flavortown's finest judges to see who comes out on top of Guy's devious games. Before each round, teams must choose one member to compete for an advantage in the next round, and the final game decides which team wins $15,000. First, Guy has them make their best bacon dish using only ingredients that start with a single letter of the alphabet. Then, the chefs have to make an all-American dinner using unlabeled canned goods. Finally, the chefs have to make their signature dish using only one ingredient from each aisle.”