Chef Michael Fiorello of Mercat a la Planxa - Biography
J. Michael Fiorello was until recently chef de cuisine at Mercat a la Planxa and executive chef of The Blackstone Hotel. He was beginning a career as a doctor when he left Villanova University’s pre-med program to pursue his culinary calling. Since graduating from the Culinary Institute of America, where he was awarded a CIA Leadership Award in 2002, Chef Fiorello has cooked at some of the country’s most prestigious restaurants including the Inn at Little Nell in Aspen and Lacroix restaurant in Philadelphia. Chef Jose Garces had an enormous influence over Fiorello while he was working at his flagship restaurant Amada. The pair reunited in early 2008 at Mercat a la Planxa. The Latin and European-inspired cuisine fuses regional flavors and ingredients with classic French techniques and Chef Garces’ trademark modern aesthetic. Over the past two years Chef Fiorello has played an integral role in the development of the Blackstone Hotel, a Renaissance property, and the opening of several other Sage Restaurant Group outlets across the United States, from Portland, Oregon to Pittsburgh, Pennsylvania. He is now the culinary director for the Garces Restaurant Group.