Michael Schlow

Meet Michael Schlow – chef, restaurateur, author, award winner. While all chefs have an affinity for food, Michael differentiates himself with his commitment to the dining experience and is recognized as one of the leading chefs in the country. Since moving to Boston from New York City in 1995, Schlow has helped define and shape the city’s restaurant landscape. With four acclaimed restaurants and countless culinary accolades, including Food & Wine’s “Best New Chefs in America” and the “Robert Mondavi Culinary Award of Excellence,” Michael’s unparalleled skill continues to influence the industry.

In addition to a wide range of international cuisines, Michael is known for his use of low temperature cooking, which results in succulent, tender dishes. Michael’s friend and colleague, Chef Mario Batali experienced this unique cooking technique and was enamored by the results, which he describes in the forward to Michael’s book as “a range of flavors and textures unlike anything [he’d] been making or tasting.”

Having successfully mastered French (Radius) and Italian (Via Matta and Alta Strada) fare, Michael delved into yet another form of cuisine when he opened his fifth restaurant, Tico, in February 2011. Situated just blocks from Via Matta in the Back Bay area of Boston, the menu is American in its direction, but gently influenced by his travels to Latin America, Spain and Mexico. In addition to his Boston restaurants, in 2008, Michael opened a second Alta Strada location at the MGM Grand at Foxwoods Casino in Connecticut.

Honoring the tradition and social importance of food while recognizing the realities of life today, Michael penned his widely renowned cookbook, It’s About Time (Steelforth Press, 2005). Rather than presenting recipes by category, they are ordered by time. Although bestowed with the distinguishable James Beard Award, Michael warmly invites even the most amateur chef to test their culinary abilities.

Encouraged and grounded by his disciplined upbringing, Michael applied his love of cooking and strong work ethics at The Academy of Culinary Arts in New Jersey. He went on to work for various culinary greats such as Pino Luongo, Mark Strausman, and Craig Shelton, developing a solid foundation for himself in the restaurant industry.

Michael can be seen on various network and cable programs including The Today Show, Good Morning America, Nightline, The Early Show and Food Network. Most recently, he competed on the special Top Chef Masters series on Bravo. In May 2006, Michael launched Good Essen (“Good Eating”), which now handles all of his culinary activities and ventures. It’s through Good Essen that he also consults for companies like Marriott, Renaissance, The Greatest Bar, and more. Michael is also know for his philanthropy, participating in numerous charity benefits including the Cam Neely Foundation for which he pledged to donate his winnings on Top Chef Masters.