Michael Fiore

Born and raised in Brooklyn, New York, Michael Fiore began his culinary training at the age of 18. when he enrolled at the Culinary Institute of America. After graduating, Michael seized every opportunity to work for a wide variety of chefs and restaurants, including David Burke at the renowned Park Avenue Cafe in Manhattan and Lidia Bastianich at Becco. He also worked at The Frico Bar, La Goulue and Osteria Laguna. In April 2000, Michael traveled to London England where he had the incredible opportunity and distinct honor to work at the two Michelin-starred restaurant Le Gavroche with the famed Michel Roux. Since 1967, Le Gavroche has continued to set the standards of cooking and service by which other restaurants are judged. The classic French techniques and strict working regimen that Michael observed and followed during his stay are still carried with him today.

He is presently the Executive Chef/Owner of Cucina restaurant located in the Park Slope section of Brooklyn, New York. Ironically, he was employed there as the Chef de Cuisine from 1997-2000. During that time, he developed his love of traditional Italian cooking while adding his own personal flair to the dishes. Having kept close ties to the people there, it came as no surprise when they offered him the coveted role of Executive Chef. With full reign of the kitchen and restaurant, Michael is using his culinary expertise to bring Cucina to new heights by using only the freshest and most flavorful ingredients. His extensive wine lists have been personally chosen to complement his creative yet classic Italian cuisine. Michael's career has come full circle.

Chef's Recipes :

Branzino with Lemons, Capers and White Wine

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