A Southern California native and a graduate of the Cordon Bleu School of the Culinary Arts in Pasadena Michael grew up playing in the olive trees on his grandfather’s farm where he learned to utilize the harvest in his grandmother’s kitchen. He was quickly hired as Poissonnier by Chef Gadsby at Noe Restaurant in the famed California Plaza in Downtown Los Angeles where his dedication and natural talents propelled him to a fast promotion to Sous Chef and short after to Chef de Cuisine.
In “Progressive American Cuisine” Michael found the right format to showcase his talents delivering quality and inventiveness in the tasting menus concepts. He was later appointed to open and oversee two other restaurants: Noe Houston, and 676 Restaurant and Bar in Chicago under the title of Executive Chef. Having done so well, he was asked to open The Allerton Hotel on the Magnificent Mile before moving to the Washington DC area. To him, food is an expression of life, there is no greater act of kindness than to fill a hungry spot and enjoy ones company. Michael brings his natural passion, skills and dedication to Elisir Restaurant tasting menu concept.
Mr. Enzo Fargione, originally from Torino, Italy attended the Culinary Institute of Torino and graduated top of his class. He was recruited to run a kitchen in Los Angelos, Cal at age 17 and came to America…where it won over his heart, even after 25 years in the industry and he has remained. Enzo is the Chef and Founder of Osteria Elisir.