Current Residency: San Francisco, CA
Michelle Minori grew up in the small town of Lodi, California. After graduating with honors from The California Culinary Academy Le Cordon Bleu in San Francisco, she went on to cut her teeth at some of the city’s top Michelin restaurants including Aqua, Acquerello and La Folie. In these kitchens, Chef Michelle developed technical fine dining skills as well as the grit and work ethic that it took to succeed in kitchens of this caliber. She moved on to run the kitchen at Flour + Water where she found a love and respect for handmade pasta, whole animal utilization and bread baking. She later helped open Faith and Flower in Los Angeles where she developed the pasta and bread programs for the restaurant. Michelle returned to San Francisco where she served as Executive Chef of Barzotto, a fast casual, high-quality pasta restaurant. During her tenure there she garnered press and accolades including being named 2017 “Rising Star Chef” in the San Francisco Chronicle. Michelle has since left Barzotto to pursue her own professional endeavors that build community, promote equality, and celebrate the people who grow and make our food. It’s the relationships she’s developed with farmers and memories of growing up picking fresh veggies in the garden that inspires her to cook with quality ingredients and lots of respect for their origins and history.