Private Chef Michael Chino, CA, United States

Sharing my passion is a pleasure.

As a current kitchen brigade member of one of the 101 Best Restaurants in LA (according to Los Angeles Time's food critic Jonathan Gold) I not only take pride in the dishes I create but I uphold the highest standards that are expected of me when at work. Not to mention the knowledge and skills I have attained from culinary school and in the industry as a small restaurant manager turned top of the industry cook and private chef. I create my recipes from some of my personal tasting experiences. All of which involve an interesting story or simply brought about tears to my taste bud's eyes (if they had such). Farm to table is greatly embraced in my cooking and helps allow me to recreate dishes closest to that of their origns. All of which give me the opportunity to share the vibrant history of say... a cheese that's first mention was in 900 bc and is still traditionally made today by monks, adding more reason for its heavenly flavor. I'm not trying to prove my self to anyone. This is simply something I enjoy and care so greatly for that it separates me from most in the industry. Food is my first language and one of which we all can understand

A rustic and elegant approach to highlight the quality and integrity of the ingredients used as a form of self expression.

American, BBQ, Europe, French, Fusion, Mexican