Michael Lipp

Executive Chef Michael Lipp was exposed to New York City's rich cultural offerings at an early age. His family was very interested in theater, music and food, and would plan frequent trips to Manhattan to explore the arts. It was no great surprise when Michael graduated from Rutgers College with a B.A. in art history and photography. After moving to Manhattan in 1993, he began volunteering at the New School's Culinary School to get a better understanding of the restaurant business.

Michael then registered at the French Culinary Institute, and studied under Jacques Pepin, Alain Sailihac and Andre Soltner. Michael graduated from The French Culinary Institute in 1995 with a Grande Diploma, and has worked in the finest New York City kitchens ever since. Before his position of Executive Chef at Petrossian Restaurant, he was the Chef de Cuisine at The Tribeca Grand Hotel.

He made his TV Food Network debut with his appearance on the "Top 5 (Ultimate Indulgences)" where he demonstrated several recipes using caviar. Recently, Michael was a guest on NBC's Today Show and on CBS' Tony's Table. Michael is also the co-author of the Galaxy Cookbook, which promotes healthy and ecologically conscious cuisine.

Chef's Recipes :

Braised Beef Short Ribs

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