| Michael Romano joined Union Square Cafe in 1988, preparing his unique style of American cuisine with an Italian soul, and a short year later The New York Times elevated it to three stars. In 1993, Michael became Danny Meyer's partner. Under his leadership, Union Square Cafe has been ranked Most Popular in New York City Zagat Survey for a record seven years. USC also received the James Beard Award for Outstanding Restaurant of the Year 1997. Michael has co-authored two cookbooks with Danny Meyer, The Union Square Cafe Cookbook and Second Helpings. Michael has been extremely honored to be the recipient of various nominations and awards including The James Beard Foundation's Best Chef in New York City in 2001; and in 2000, he was inducted into the James Beard Foundation's Who's Who of Food & Beverage in America. Michael Romano began his career at Serendipity restaurant in 1971. After meeting James Beard, who went on to advise Michael on his culinary career, Michael attended New York City Technical College, and spent a semester at a hotel school in Bournemouth, England. He served as a "stage" at the Hotel Bristol in Paris, and then cooked at the Hotel Pierre in New York. In 1976, Michael cooked under France's renowned Michel Guérard at Regine's in Paris and New York. Michael then worked at Eugénie-les-Bains, Guérard's three-star flagship restaurant and spa. Three years later, he served as the personal chef of Swiss entrepreneur Henri Lavanchy, and also completed another "stage" at the two-star Chapon Fin restaurant in Bordeaux. Returning to Switzerland, Michael became Chef de Cuisine at Max Kehl's two-star Chez Max in Zurich. Michael then became Chef de Cuisine at La Caravelle in NYC, where the restaurant achieved a second star in The New York Times during his four-year tenure. |