Restaurant Guy and Wing Man
Michael Minichello is a Restaurant Professional with 25 plus years experience. He started in the industry working for his Parents at the Washington Tap a small local bar in Quincy, MA. It was here that he quickly learned the culture of making your guests part of the family. His Parent’s would also take Michael and his two Sisters to a different restaurant for dinner every Sunday. From watching them build their business and the exposure to the hospitality world his passion for the industry was born. Over his career there have been very few positions that Michael has not held. He started washing pots and pans in a prep room, where he learned the fine art of shucking oysters for Rockefeller and making buckets of melon balls for garnish, basically any tedious task that the cooks didn’t want to do. Eventually he became a line cook and went on to The Culinary Institute of America. After graduation he held many FOH and BOH Management positions, some for independent companies (Barrett Family Restaurants and DePasquale Ventures) and some for large corporate organizations (Rare Hospitality and Legal Seafoods). Over time Michael has been fortunate to work with some of the best Executives in the industry. Now as the host of Restaurant Raps on the Pulse Network Michael gets to explore the industry he loves from every angle. Whether it is helping develop a concept, turn one around, or just finding and building successful teams, he hopes to “make the restaurant world a better place today than is was yesterday and today it is pretty darn good.”
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