Chef Michael Fiorelli of Mar'sel - Biography

Rancho Palos Verdes, California

January 2011

His desire to become a writer led Chef Michael Fiorelli to the kitchen. An avid reader, his pursuit of all things literary led him to cookbooks, which captured his imagination and fostered a passion for food. Born and raised in Long Island, New York, Fiorelli’s professional career began Susanna Foo in Philadelphia, where he worked as chef de partie.



After a year, Fiorelli moved to the Greenbrier Resort in West Virginia, working under Chef Peter Timmons. For three years, Fiorelli operated The Tavern Room and, most importantly, learned the value of respecting ingredients. During the off season, Fiorelli also moonlighted as a chef at the famed Little Nell in Aspen.



However, it was when Fiorelli was offered a position as chef de partie at The Inn at Little Washington that his career began to take off. Under the instruction of Chef Patrick O'Connell, Fiorelli focused on working with neighboring farmers to procure seasonal and local ingredients to execute “terroir” cuisine.

After leaving The Inn at Little Washington, Fiorelli headed to South Florida where he rose to executive chef at Mark Militello's highly touted Mark's at the Park. His next move was in concept development for Darden Restaurants, where he implemented a new concept at Seasons 52—a restaurant where every seasonally changing menu item had fewer than 475 calories.



From sunny South Florida, Fiorelli took on the limelight of LA at Simon LA. As chef de cuisine, Fiorelli implemented a “100 mile menu,” procuring all ingredients from farmers and purveyors within 100 miles of the restaurant. Most recently, Fiorelli accepted a position as chef de cuisine at Mar'sel at the Terranea Resort and Spa in Rancho Palos Verdes, California. His menu at Mar'sel leans local and Californian, and it’s inspired by the farmers who grow and raise ingredients for the restaurant. “A great dish starts with the freshest seasonal ingredients,” says Fiorelli.