Chef Michael Lombardi of The Salty Pig - Biography
Michael Lombardi started working in the restaurant industry while a student at Boston University. Graduating from The School of Management in 2008, he promptly enrolled at The Culinary Institute of America. In 2009 he moved to Orvieto, Italy where he studied classic Italian cooking under the tutelage of Chef Lorenzo Polegri. Later that year, he returned to the United States and took a job as a line cook at Del Posto in New York City.
During his two years at Del Posto, the restaurant received four stars from The New York Times, Five Diamonds from AAA, the Relais and Chateaux Grand Chef distrinction and retained a coveted Michelin Star. Leaving Del Posto in 2011, Lombardi moved to Paris for a sous chef position at L’Office.
In late 2011, Michael left Del Posto for another opportunity abroad. This time moving to Paris as the opening sous chef of L’Office, which later earned Figaroscope’s “Best Bistro of 2011” and “Best New Restaurant of 2012”. Lombardi eventually returned to New York City in 2012 to join Justin Hilbert’s team at Gwynette St.
Now as the executive sous chef of The Salty Pig in Boston, Michael works closely with longtime friend and colleague Kevin O’Donnell. The two bring their European influenced cooking to The Salty Pig’s energetic dining room.