Michael's Blog
Apr 2013
Creating Coqueta Part 1: Why Spanish? – The Journey to the Concept
During my career I’ve created several different restaurant concepts, from organic pizzerias early on (Tomatina) to taverns (Ajax in Aspen), but the heart of my cuisine has always been Italian …
Apr 2013
Cooking for a Legend: Lunch with Sirio Maccioni of Le Cirque
Everyone needs a bucket list, right? Well, as I mark my 25 years as a professional chef, I am thinking more and more about my influences, early mentors, and people …
Apr 2013
What Sustainable Farming Means to Me
I’ve been in the Napa Valley for over 20 years, so naturally my sense of wines and their place in a meal is of great importance to me. Just over …
Apr 2013
Ryan’s Spain Trip
Date: October 3, 2011 Location / Restaurant: Casa Pintos, Galicia Dish: Very classic Pulpo a la Gallega ( Galician Octopus ) dish. The octopus is from the ocean a few …
