Raised on the south shore of Massachusetts, Michael’s first passion for food was discovered while taking summer time with his Sicilian grandfather and owner of Noe and Son’s produce company. His first foray into the restaurant industry was as a dishwasher during high school at a local restaurant. Michael was given the opportunity to begin working on the line at that restaurant where his passion grew. After attending culinary school, Michael travelled to work in Washington DC and eventually back to Boston where he earned a position at Sel de la Terre in 2007. Throughout his tenure of five years with the New France company, he grew into the role of executive Sous Chef at the SDLT Back Bay and then Sous Chef at L'Espalier where he worked for Frank McClelland.
When Michael and his wife received the opportunity to move to Manhattan for work, they seized the moment and Michael joined Missy Robbin's team at A Voce. In 2013 Michael took a coveted position as Sous Chef at one star Michelin restaurant Del Posto, in New York City, where he honed his precise pasta making skills.
Michael and his wife were eager to get back to Boston to their friends and family where new adventures lied for them. In 2015 Michael joined the team at La Brasa to open their sister restaurant, Fat Hen, where he served as Executive Chef. He brought his vision for Italian cooking to East Somerville and developed his own voice. Taking the reigns as Executive Chef at The Salty Pig in Summer 2017, Michael brings his focus and passion for Italian cooking to this South End staple in Boston.