Michele Mazza
Michele Mazza was born in Torre del Greco, outside Naples, Italy. Michele's inspiration in the kitchen was his mother Elena, who taught him about traditional Italian food. Michele studied for a year at the famous Italian Culinary Institute in Rapallo, Genoa. He then served his apprenticeship at the Hotel Bristol in Genoa. Upon completing his externship, Michele decided he wanted to travel the world, so he applied for a chef position on a Mediterranean cruise line and worked there for ten years. Throughout his travels, Michele picked up valuable recipes and techniques from all over the world, which enhanced his already excellent cooking skills.
In 1980, Michele left the cruise line and ventured to the United States to open his own very successful restaurant, Giovanella. After eight years, Michele decided that he wanted to move into a bigger and more challenging career. He sold Giovanella and opened Classico Ristorante, in Rosyln Estates, New York.
The menu was widely praised by guests and critics alike, incorporating his vast knowledge of Italian cuisine with his passion for creating the best dining experience for his clients. Michele has also served as the Executive Chef Consultant to Amalfi Restaurant, a very successful and highly rated Italian restaurant in Sea Cliff, NY. He also acted as head consultant for La Strada in Pittsburgh.
Michele is currently the executive chef for Il Mulino New York, a restaurant that has achieved landmark status in New York. He joined the restaurant group in 2003 and oversees the menu at eight restaurants, with more on the way. His talent and expertise has helped Il Mulino New York stay the #1 Italian restaurant for over two solid decades by Zagat’s.
Chef's Recipes :
Mixed Berry NapoleonCheck our Calendar to find out about Chef's Night Demos
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