When Michael’s Genuine opened in Miami’s then-nascent Design District, that single word—genuine—became the yardstick for everything the restaurant stood for: “Is that genuine? Does it feel right? Is it authentic? Is it sincere? Is it thoughtful?” Every dish in his restaurants typically starts with one ingredient that triggers a creative process on how to highlight it in the best way possible. It takes restraint, less fussiness, and a really thoughtful approach. It also means that Michael’s restaurants print up new menus almost daily, so you’re unlikely to have the same dining experience twice. (Michael tries to keep a copy of each and every one… that’s thousands of menus stashed away in old file boxes!)
Michael got his start as a teenager bussing tables at a high-end Italian restaurant in Philadelphia, working his way up the line in restaurants across the country, training and taking inspiration from the likes of Wolfgang Puck and Alice Waters. Michael helped to put Miami’s Design District on the map; today he’s a James Beard Award-winner at the helm of a growing restaurant empire that extends from Ohio to Coconut Grove. For Michael, traveling and connecting with local artisans and farmers is a huge source of inspiration. The only thing that makes him happier is cooking for his friends and family. That, and maybe spending a few quiet hours on a fishing boat, catching his own lunch.
“Travel for me is a huge source of inspiration. Connecting with artisans, farmers, community and culture drives my menu creativity.”
“My goal is to make people feel comfortable. It's as much about what's on the plate as who is serving it, what you're listening to, how you're made to feel when you come and when you leave.”
