Chef Michael Trimarchi

Chef Michael Trimarchi, attended The Art Institute of New York City. Shortly after, he held several positions in the field at some of NYC’s most innovative restaurants like; Felidia and Reno’s Trattoria.

As his career progressed, so did his role in the industry, with his next stop being the hotel industry. Chef has held managerial positions at The Plaza Hotel, Helmsley Park Lane Hotel, and Hotel Plaza Athenee.

When asked about his experience, he was quoted as saying, “Over the course of my career I have used each position I have tackled to hone my own personal culinary philosophy, which has led me to a working style that hopefully, inspires and challenges my staff”.

Chef’s passion for food stems from summers spent in Italy, as a child, where his family taught him how to make olive oil, pasta, cakes, and sauces. That said, being born into a family who shares the same love of the culinary arts, certainly shaped his future.