Micheal Parks

Michael J. Parks is currently the sous chef at the trendsetting Church Lounge at the Tribeca Grand Hotel. Born in Queens and brought up on Long Island, Michael started his culinary education as a prep cook in a local family restaurant. He is a graduate of Johnson & Wales University's distinguished Culinary Arts & Food Service Management program. Upon receiving his degree, he ventured on a yearlong culinary and cultural tour through Western Europe.

Parks immersed himself in various apprenticeships throughout Italy, Spain and Austria. His experiences at Vini di Covo in Venice and Valle del Mulini in Positano, outside of Naples, sparked a passion for everything Italian. Their appreciation of locally grown food and wine played an integral part in defining Michael's evolving culinary artistry.

Having traveled extensively throughout the United States, Michael has had the opportunity to work alongside some of the best chefs in the country. Highlights include the kitchens of: Barbara Lynch at Rococo's in Boston, Alan McLennan at Cypress Club in San Francisco, Terrence Brennan at Picholine and Don Pintabona at Tribeca Grill, both in New York City.

For the past two years, as a member of the opening team for the world renowned Tribeca Grand Hotel, Michael has practiced his craft with acclaimed Executive Chef Rob Miketa. Parks has been a driving force in winning the hotel glowing accolades from the New York Times, Wine Spectator, New York Magazine, and Zagat 2002. Determined to excel, Michael J. Parks is destined to have a great impact on the Manhattan dining scene.

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