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               About Chef Michael Burbella,__________

                           a culture vulture_________________

 

   

   Chef Michael Burbella graduated from The Culinary Institute of America in 1990.  He then worked in France at restaurants George Blanc and Regis Marcon, both 3 Michelin star establishments.  Chef Michael also worked in Florence Italy at Cibreo Restaurant and taught classes at famed Italian cookbook author Giuliano Bugialli's school in the Tuscan countryside.  He spent time working in Seville Spain for Chef Ferran Adria of El Bulli at Hacienda Benenazuza and also in St. Moritz Switzerland at the 2 Michelin star restaurant Talvo.  Michael has also cooked in NYC  Restaurants Gramercy Tavern and Gotham Bar & Grill under chefs Alfred Portale and  Top Chef host Tom Colicchio.

Upon returning to the United States Michael was the Executive Chef at the Metropolitan Opera House Grand Tier Restaurant at Lincoln Center.

    Past experience also includes private summer chef for architect /artist Peter Marino at his Southhampton home and

NY Knicks player Kristops Porzingas.

      Michael has been reviewed by every major publication including the NY Times, Time Out Magazine, NY Magazine, Inside Jersey and NY Observer. He currently lives in the NYC Metro area. Michael is currently pursuing a Masters Degree in Food Systems at NYU.

 

Philosophy

 

      Upon graduating from the Culinary Institute of America in 1990, I worked at several 3 star NY Times restaurants including Coco Pazzo, Gotham Bar & Grill, Westbury Hotel’s Polo restaurant, and Gramercy Tavern with chef Tom Colicchio. It was these experiences that laid the foundation for my respect for food and how to be the chef operating a fine dining restaurant. I decided to further my education by traveling to Europe and training in Italy, France, Spain and Switzerland at Michelin 3 Star restaurants. After working in Europe for 4 years, these experiences led me to view food on an international level. I returned to New York with great fervor and became the executive chef at the Metropolitan Opera House and the Grand Tier Restaurant.
       In 2010, I decided to complete my bachelor’s degree and enrolled at Montclair State University. During this time I also pursued my interests in wine, olive oil, and Neapolitan pizza making. I received certificates from WSET at the international wine center, attended the UC Davis, ONAOO, and Savantes  courses for certification in olive oil sensory analysis. I am a certified specialist of wine by the Society of Wine Educators and have received certification from the Neapolitan Pizza association as a certified pizzaiola.

    After having cooked professionally in New York and Europe for nearly 25 years, I have recently become more interested in food on a global level. With an expanding world population, how will we be able to grow and produce food to feed everyone in the near future? Will we be able to do this in a way that is not detrimental to humans, the environment, and the animals that are involved?  I believe people need to be informed about the choices they are unwillingly making when purchasing what they will consume. We need to as a nation, return to wholesome, healthy good food. I hope you agree with me.

 

 

  Link to my Medium Page for  stories on food, wine & travel

 

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                  https://medium.com/@michaelburbella

 

 

 

 

 

 

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