Traditional recipes

Chef Bios: Michael Scwartz

Chef Bios: Michael Scwartz

A chef with a commitment to keeping food simple and fresh.

QUICKFACTS

Culinary Style: Contemporary American, farm-to-table

Restaurants: Former part owner of Nemo, Big Pink, Shoji Sushi. Now the head chef and owner of Michael’s Genuine Food & Drink in Miami and Michael’s Genuine Food & Drink Grand Cayman

Born: Philadelphia

Signature Dish:

Education: Without any formal training, Schwartz entered the culinary field when he was just a teenager starting off as a busser at Philadelphia’s DiLullos eventually moving up to prep cook. While an undergrad at the University of Delaware, Schwartz worked at Osteria del Circo and Le Cirque, even training under the likes of Wolfgang Puck at his Santa Monica restaurant Chinois. After college, Schwartz enrolled in the Culinary Institute of America, and upon graduating relocated to New York and later Maine before settling in Miami in the 90’s.

Awards: 2010 James Beard Foundation Award for Best Chef: South

Notable Mentions: In 2010, Schwartz helped to found the Roots in the City Farmers Market, Miami’s only local-producer-exclusive farmers market in partnership with Michel Nischan’s Wholesome Wave Foundation. He is currently working with Overtown’s Phillis Wheatley Elementary School as part of the White House’s Chefs Move to Schools initiative, which helps to plant the school an edible garden and educated the kids and their parents, as well as the school’s cafeteria staff on the benefits of healthy food and preparing meals with all fresh ingredients. In 2010, Schwartz was also invited to be one of threeJames Beard Award-winning to cater the 2010 CMT “Artists of the Year” Special.

DID YOU KNOW?

Schwartz kicks butt both in the kitchen and in real life, having earned a black belt in the art of karate.


Michael Schwartz

According to Michael Schwartz, “the secret to good food is…good food.” Rather than relying on gimmicky variations or esoteric culinary items, Michael’s focus is simply on making the best food possible for his guests.

The winner of the James Beard Foundation’s “Best Chef: South” in 2010, Michael may not have received as many formal accolades as other members on this list, but that doesn’t mean that his abilities as a chef are not on par with theirs. It is because Michael focuses simply on making delicious food without the frills that he has had such continued success, both at Michael’s Genuine Food & Drink in Miami and at The Restaurant at The Raleigh in South Beach.

While many of today’s chefs are focused more on building a brand name for themselves than on the quality of their creations, Michael’s culinary style runs refreshingly counter to the crowd. More than anything, what is important to Michael is creating dishes that can stand on their own as an experience without any artifice and showmanship. And as his continued success tells us, his method seems to be working.

Top Dishes

Specialties & Resources

In order to best take advantage of the freshest locally-sourced ingredients in the area, the menu at Michael’s Genuine changes daily. Michael’s culinary style can best be described as “no-frills”- his focus is on letting the ingredients in his dishes speak for themselves, which they often do- loudly. Some of his dishes include crispy pig ears with chile & lime, short rib croquettes with smoked paprika aioli, fennel & celery root salad with mint, arugula, almonds and pecorino, pork belly & fried egg, and a 32-ounce wood oven roasted porterhouse, served with a sour orange-onion marmalade.

Over at The Restaurant at The Raleigh, Michael’s creations include crispy Brussels sprouts with bacon and a white balsamic glaze, wild mushroom pappardelle with fresh herbs & truffle butter, panzanella salad with tomato, cucumber, red onion and stracciatella, and short rib empanadas with cantimpalo sausage and tomato aioli.

In a world where needless complexity can be mistaken for genius, Michael has carved out a place on this list by focusing on what his guests want: simple, delicious food prepared well and with a sole emphasis on the taste.


Michael Schwartz

According to Michael Schwartz, “the secret to good food is…good food.” Rather than relying on gimmicky variations or esoteric culinary items, Michael’s focus is simply on making the best food possible for his guests.

The winner of the James Beard Foundation’s “Best Chef: South” in 2010, Michael may not have received as many formal accolades as other members on this list, but that doesn’t mean that his abilities as a chef are not on par with theirs. It is because Michael focuses simply on making delicious food without the frills that he has had such continued success, both at Michael’s Genuine Food & Drink in Miami and at The Restaurant at The Raleigh in South Beach.

While many of today’s chefs are focused more on building a brand name for themselves than on the quality of their creations, Michael’s culinary style runs refreshingly counter to the crowd. More than anything, what is important to Michael is creating dishes that can stand on their own as an experience without any artifice and showmanship. And as his continued success tells us, his method seems to be working.

Top Dishes

Specialties & Resources

In order to best take advantage of the freshest locally-sourced ingredients in the area, the menu at Michael’s Genuine changes daily. Michael’s culinary style can best be described as “no-frills”- his focus is on letting the ingredients in his dishes speak for themselves, which they often do- loudly. Some of his dishes include crispy pig ears with chile & lime, short rib croquettes with smoked paprika aioli, fennel & celery root salad with mint, arugula, almonds and pecorino, pork belly & fried egg, and a 32-ounce wood oven roasted porterhouse, served with a sour orange-onion marmalade.

Over at The Restaurant at The Raleigh, Michael’s creations include crispy Brussels sprouts with bacon and a white balsamic glaze, wild mushroom pappardelle with fresh herbs & truffle butter, panzanella salad with tomato, cucumber, red onion and stracciatella, and short rib empanadas with cantimpalo sausage and tomato aioli.

In a world where needless complexity can be mistaken for genius, Michael has carved out a place on this list by focusing on what his guests want: simple, delicious food prepared well and with a sole emphasis on the taste.


Michael Schwartz

According to Michael Schwartz, “the secret to good food is…good food.” Rather than relying on gimmicky variations or esoteric culinary items, Michael’s focus is simply on making the best food possible for his guests.

The winner of the James Beard Foundation’s “Best Chef: South” in 2010, Michael may not have received as many formal accolades as other members on this list, but that doesn’t mean that his abilities as a chef are not on par with theirs. It is because Michael focuses simply on making delicious food without the frills that he has had such continued success, both at Michael’s Genuine Food & Drink in Miami and at The Restaurant at The Raleigh in South Beach.

While many of today’s chefs are focused more on building a brand name for themselves than on the quality of their creations, Michael’s culinary style runs refreshingly counter to the crowd. More than anything, what is important to Michael is creating dishes that can stand on their own as an experience without any artifice and showmanship. And as his continued success tells us, his method seems to be working.

Top Dishes

Specialties & Resources

In order to best take advantage of the freshest locally-sourced ingredients in the area, the menu at Michael’s Genuine changes daily. Michael’s culinary style can best be described as “no-frills”- his focus is on letting the ingredients in his dishes speak for themselves, which they often do- loudly. Some of his dishes include crispy pig ears with chile & lime, short rib croquettes with smoked paprika aioli, fennel & celery root salad with mint, arugula, almonds and pecorino, pork belly & fried egg, and a 32-ounce wood oven roasted porterhouse, served with a sour orange-onion marmalade.

Over at The Restaurant at The Raleigh, Michael’s creations include crispy Brussels sprouts with bacon and a white balsamic glaze, wild mushroom pappardelle with fresh herbs & truffle butter, panzanella salad with tomato, cucumber, red onion and stracciatella, and short rib empanadas with cantimpalo sausage and tomato aioli.

In a world where needless complexity can be mistaken for genius, Michael has carved out a place on this list by focusing on what his guests want: simple, delicious food prepared well and with a sole emphasis on the taste.


Michael Schwartz

According to Michael Schwartz, “the secret to good food is…good food.” Rather than relying on gimmicky variations or esoteric culinary items, Michael’s focus is simply on making the best food possible for his guests.

The winner of the James Beard Foundation’s “Best Chef: South” in 2010, Michael may not have received as many formal accolades as other members on this list, but that doesn’t mean that his abilities as a chef are not on par with theirs. It is because Michael focuses simply on making delicious food without the frills that he has had such continued success, both at Michael’s Genuine Food & Drink in Miami and at The Restaurant at The Raleigh in South Beach.

While many of today’s chefs are focused more on building a brand name for themselves than on the quality of their creations, Michael’s culinary style runs refreshingly counter to the crowd. More than anything, what is important to Michael is creating dishes that can stand on their own as an experience without any artifice and showmanship. And as his continued success tells us, his method seems to be working.

Top Dishes

Specialties & Resources

In order to best take advantage of the freshest locally-sourced ingredients in the area, the menu at Michael’s Genuine changes daily. Michael’s culinary style can best be described as “no-frills”- his focus is on letting the ingredients in his dishes speak for themselves, which they often do- loudly. Some of his dishes include crispy pig ears with chile & lime, short rib croquettes with smoked paprika aioli, fennel & celery root salad with mint, arugula, almonds and pecorino, pork belly & fried egg, and a 32-ounce wood oven roasted porterhouse, served with a sour orange-onion marmalade.

Over at The Restaurant at The Raleigh, Michael’s creations include crispy Brussels sprouts with bacon and a white balsamic glaze, wild mushroom pappardelle with fresh herbs & truffle butter, panzanella salad with tomato, cucumber, red onion and stracciatella, and short rib empanadas with cantimpalo sausage and tomato aioli.

In a world where needless complexity can be mistaken for genius, Michael has carved out a place on this list by focusing on what his guests want: simple, delicious food prepared well and with a sole emphasis on the taste.


Michael Schwartz

According to Michael Schwartz, “the secret to good food is…good food.” Rather than relying on gimmicky variations or esoteric culinary items, Michael’s focus is simply on making the best food possible for his guests.

The winner of the James Beard Foundation’s “Best Chef: South” in 2010, Michael may not have received as many formal accolades as other members on this list, but that doesn’t mean that his abilities as a chef are not on par with theirs. It is because Michael focuses simply on making delicious food without the frills that he has had such continued success, both at Michael’s Genuine Food & Drink in Miami and at The Restaurant at The Raleigh in South Beach.

While many of today’s chefs are focused more on building a brand name for themselves than on the quality of their creations, Michael’s culinary style runs refreshingly counter to the crowd. More than anything, what is important to Michael is creating dishes that can stand on their own as an experience without any artifice and showmanship. And as his continued success tells us, his method seems to be working.

Top Dishes

Specialties & Resources

In order to best take advantage of the freshest locally-sourced ingredients in the area, the menu at Michael’s Genuine changes daily. Michael’s culinary style can best be described as “no-frills”- his focus is on letting the ingredients in his dishes speak for themselves, which they often do- loudly. Some of his dishes include crispy pig ears with chile & lime, short rib croquettes with smoked paprika aioli, fennel & celery root salad with mint, arugula, almonds and pecorino, pork belly & fried egg, and a 32-ounce wood oven roasted porterhouse, served with a sour orange-onion marmalade.

Over at The Restaurant at The Raleigh, Michael’s creations include crispy Brussels sprouts with bacon and a white balsamic glaze, wild mushroom pappardelle with fresh herbs & truffle butter, panzanella salad with tomato, cucumber, red onion and stracciatella, and short rib empanadas with cantimpalo sausage and tomato aioli.

In a world where needless complexity can be mistaken for genius, Michael has carved out a place on this list by focusing on what his guests want: simple, delicious food prepared well and with a sole emphasis on the taste.


Michael Schwartz

According to Michael Schwartz, “the secret to good food is…good food.” Rather than relying on gimmicky variations or esoteric culinary items, Michael’s focus is simply on making the best food possible for his guests.

The winner of the James Beard Foundation’s “Best Chef: South” in 2010, Michael may not have received as many formal accolades as other members on this list, but that doesn’t mean that his abilities as a chef are not on par with theirs. It is because Michael focuses simply on making delicious food without the frills that he has had such continued success, both at Michael’s Genuine Food & Drink in Miami and at The Restaurant at The Raleigh in South Beach.

While many of today’s chefs are focused more on building a brand name for themselves than on the quality of their creations, Michael’s culinary style runs refreshingly counter to the crowd. More than anything, what is important to Michael is creating dishes that can stand on their own as an experience without any artifice and showmanship. And as his continued success tells us, his method seems to be working.

Top Dishes

Specialties & Resources

In order to best take advantage of the freshest locally-sourced ingredients in the area, the menu at Michael’s Genuine changes daily. Michael’s culinary style can best be described as “no-frills”- his focus is on letting the ingredients in his dishes speak for themselves, which they often do- loudly. Some of his dishes include crispy pig ears with chile & lime, short rib croquettes with smoked paprika aioli, fennel & celery root salad with mint, arugula, almonds and pecorino, pork belly & fried egg, and a 32-ounce wood oven roasted porterhouse, served with a sour orange-onion marmalade.

Over at The Restaurant at The Raleigh, Michael’s creations include crispy Brussels sprouts with bacon and a white balsamic glaze, wild mushroom pappardelle with fresh herbs & truffle butter, panzanella salad with tomato, cucumber, red onion and stracciatella, and short rib empanadas with cantimpalo sausage and tomato aioli.

In a world where needless complexity can be mistaken for genius, Michael has carved out a place on this list by focusing on what his guests want: simple, delicious food prepared well and with a sole emphasis on the taste.


Michael Schwartz

According to Michael Schwartz, “the secret to good food is…good food.” Rather than relying on gimmicky variations or esoteric culinary items, Michael’s focus is simply on making the best food possible for his guests.

The winner of the James Beard Foundation’s “Best Chef: South” in 2010, Michael may not have received as many formal accolades as other members on this list, but that doesn’t mean that his abilities as a chef are not on par with theirs. It is because Michael focuses simply on making delicious food without the frills that he has had such continued success, both at Michael’s Genuine Food & Drink in Miami and at The Restaurant at The Raleigh in South Beach.

While many of today’s chefs are focused more on building a brand name for themselves than on the quality of their creations, Michael’s culinary style runs refreshingly counter to the crowd. More than anything, what is important to Michael is creating dishes that can stand on their own as an experience without any artifice and showmanship. And as his continued success tells us, his method seems to be working.

Top Dishes

Specialties & Resources

In order to best take advantage of the freshest locally-sourced ingredients in the area, the menu at Michael’s Genuine changes daily. Michael’s culinary style can best be described as “no-frills”- his focus is on letting the ingredients in his dishes speak for themselves, which they often do- loudly. Some of his dishes include crispy pig ears with chile & lime, short rib croquettes with smoked paprika aioli, fennel & celery root salad with mint, arugula, almonds and pecorino, pork belly & fried egg, and a 32-ounce wood oven roasted porterhouse, served with a sour orange-onion marmalade.

Over at The Restaurant at The Raleigh, Michael’s creations include crispy Brussels sprouts with bacon and a white balsamic glaze, wild mushroom pappardelle with fresh herbs & truffle butter, panzanella salad with tomato, cucumber, red onion and stracciatella, and short rib empanadas with cantimpalo sausage and tomato aioli.

In a world where needless complexity can be mistaken for genius, Michael has carved out a place on this list by focusing on what his guests want: simple, delicious food prepared well and with a sole emphasis on the taste.


Michael Schwartz

According to Michael Schwartz, “the secret to good food is…good food.” Rather than relying on gimmicky variations or esoteric culinary items, Michael’s focus is simply on making the best food possible for his guests.

The winner of the James Beard Foundation’s “Best Chef: South” in 2010, Michael may not have received as many formal accolades as other members on this list, but that doesn’t mean that his abilities as a chef are not on par with theirs. It is because Michael focuses simply on making delicious food without the frills that he has had such continued success, both at Michael’s Genuine Food & Drink in Miami and at The Restaurant at The Raleigh in South Beach.

While many of today’s chefs are focused more on building a brand name for themselves than on the quality of their creations, Michael’s culinary style runs refreshingly counter to the crowd. More than anything, what is important to Michael is creating dishes that can stand on their own as an experience without any artifice and showmanship. And as his continued success tells us, his method seems to be working.

Top Dishes

Specialties & Resources

In order to best take advantage of the freshest locally-sourced ingredients in the area, the menu at Michael’s Genuine changes daily. Michael’s culinary style can best be described as “no-frills”- his focus is on letting the ingredients in his dishes speak for themselves, which they often do- loudly. Some of his dishes include crispy pig ears with chile & lime, short rib croquettes with smoked paprika aioli, fennel & celery root salad with mint, arugula, almonds and pecorino, pork belly & fried egg, and a 32-ounce wood oven roasted porterhouse, served with a sour orange-onion marmalade.

Over at The Restaurant at The Raleigh, Michael’s creations include crispy Brussels sprouts with bacon and a white balsamic glaze, wild mushroom pappardelle with fresh herbs & truffle butter, panzanella salad with tomato, cucumber, red onion and stracciatella, and short rib empanadas with cantimpalo sausage and tomato aioli.

In a world where needless complexity can be mistaken for genius, Michael has carved out a place on this list by focusing on what his guests want: simple, delicious food prepared well and with a sole emphasis on the taste.


Michael Schwartz

According to Michael Schwartz, “the secret to good food is…good food.” Rather than relying on gimmicky variations or esoteric culinary items, Michael’s focus is simply on making the best food possible for his guests.

The winner of the James Beard Foundation’s “Best Chef: South” in 2010, Michael may not have received as many formal accolades as other members on this list, but that doesn’t mean that his abilities as a chef are not on par with theirs. It is because Michael focuses simply on making delicious food without the frills that he has had such continued success, both at Michael’s Genuine Food & Drink in Miami and at The Restaurant at The Raleigh in South Beach.

While many of today’s chefs are focused more on building a brand name for themselves than on the quality of their creations, Michael’s culinary style runs refreshingly counter to the crowd. More than anything, what is important to Michael is creating dishes that can stand on their own as an experience without any artifice and showmanship. And as his continued success tells us, his method seems to be working.

Top Dishes

Specialties & Resources

In order to best take advantage of the freshest locally-sourced ingredients in the area, the menu at Michael’s Genuine changes daily. Michael’s culinary style can best be described as “no-frills”- his focus is on letting the ingredients in his dishes speak for themselves, which they often do- loudly. Some of his dishes include crispy pig ears with chile & lime, short rib croquettes with smoked paprika aioli, fennel & celery root salad with mint, arugula, almonds and pecorino, pork belly & fried egg, and a 32-ounce wood oven roasted porterhouse, served with a sour orange-onion marmalade.

Over at The Restaurant at The Raleigh, Michael’s creations include crispy Brussels sprouts with bacon and a white balsamic glaze, wild mushroom pappardelle with fresh herbs & truffle butter, panzanella salad with tomato, cucumber, red onion and stracciatella, and short rib empanadas with cantimpalo sausage and tomato aioli.

In a world where needless complexity can be mistaken for genius, Michael has carved out a place on this list by focusing on what his guests want: simple, delicious food prepared well and with a sole emphasis on the taste.


Michael Schwartz

According to Michael Schwartz, “the secret to good food is…good food.” Rather than relying on gimmicky variations or esoteric culinary items, Michael’s focus is simply on making the best food possible for his guests.

The winner of the James Beard Foundation’s “Best Chef: South” in 2010, Michael may not have received as many formal accolades as other members on this list, but that doesn’t mean that his abilities as a chef are not on par with theirs. It is because Michael focuses simply on making delicious food without the frills that he has had such continued success, both at Michael’s Genuine Food & Drink in Miami and at The Restaurant at The Raleigh in South Beach.

While many of today’s chefs are focused more on building a brand name for themselves than on the quality of their creations, Michael’s culinary style runs refreshingly counter to the crowd. More than anything, what is important to Michael is creating dishes that can stand on their own as an experience without any artifice and showmanship. And as his continued success tells us, his method seems to be working.

Top Dishes

Specialties & Resources

In order to best take advantage of the freshest locally-sourced ingredients in the area, the menu at Michael’s Genuine changes daily. Michael’s culinary style can best be described as “no-frills”- his focus is on letting the ingredients in his dishes speak for themselves, which they often do- loudly. Some of his dishes include crispy pig ears with chile & lime, short rib croquettes with smoked paprika aioli, fennel & celery root salad with mint, arugula, almonds and pecorino, pork belly & fried egg, and a 32-ounce wood oven roasted porterhouse, served with a sour orange-onion marmalade.

Over at The Restaurant at The Raleigh, Michael’s creations include crispy Brussels sprouts with bacon and a white balsamic glaze, wild mushroom pappardelle with fresh herbs & truffle butter, panzanella salad with tomato, cucumber, red onion and stracciatella, and short rib empanadas with cantimpalo sausage and tomato aioli.

In a world where needless complexity can be mistaken for genius, Michael has carved out a place on this list by focusing on what his guests want: simple, delicious food prepared well and with a sole emphasis on the taste.


Watch the video: Cheeseburger vom Grill. (January 2022).