Chef Michael Schlow of Via Matta - Biography
In 1985, Brooklyn-born chef, Michael Schlow, traded his baseball scholarship and a 92 mile-an-hour fastball for a set of Wusthof knives and a place at the Academy of Culinary Arts in New Jersey. It was a wise career move that resulted in a prolific career. Ten years later Schlow made the move from New York to Boston in 1995, and while baseball allegiances are uncertain, you can be sure he’s feeding Beantown well with his three critically acclaimed restaurants, Radius, Via Matta, and Alta Strada. He even earned the title “Best New Chef in Boston” from Boston Magazine and was one of Food & Wine Magazine’s “Top 10 New Chefs in the Country.” Yankees fans everywhere tremble with jealousy.
Before making Boston his home-away-from-home, Schlow trained in a handful of restaurants in the New York area. He devoted a great deal of his culinary career to developing his skills in classic Italian cooking. His career began with renowned New York restaurateur Pino Luongo where he immediately adopted a commitment to the elegance and simplicity of true Tuscan cooking. Chef Schlow went on to become the Chef de Cuisine at Manhattan hotspots, Coco Pazzo and Le Madri and eventually became Executive Chef at famed Long Island restaurant, Sapore di Mare. Chef Schlow continued to develop a commitment to proper technique and to the purity of Tuscan cooking at 75 Main, a restaurant and gourmet market in the Hamptons, adding Asian and French influences to his cooking.
Accolades keep pouring in for Schlow. It’s been 15 years since he moved to Boston and his impact on the city is evident. Radius was named one of the 50 best American restaurants in the 2001 September issue of Gourmet. Schlow has appeared on the Today Show, Top Chef Masters, Nightline, Good Morning America, Food Network, and the CBS Morning Show. He’s been honored with a humanitarian award for founding A Dinner for Hope, a black tie event to benefit children with AIDS.