Chef Bios: Michael Scwartz

Staff Writer
A chef with a commitment to keeping food simple and fresh.



Culinary Style: Contemporary American, farm-to-table

Restaurants: Former part owner of Nemo, Big Pink, Shoji Sushi. Now the head chef and owner of Michael’s Genuine Food & Drink in Miami and Michael’s Genuine Food & Drink Grand Cayman

Born: Philadelphia

Signature Dish:

Education: Without any formal training, Schwartz entered the culinary field when he was just a teenager starting off as a busser at Philadelphia’s DiLullos eventually moving up to prep cook. While an undergrad at the University of Delaware, Schwartz worked at Osteria del Circo and Le Cirque, even training under the likes of Wolfgang Puck at his Santa Monica restaurant Chinois. After college, Schwartz enrolled in the Culinary Institute of America, and upon graduating relocated to New York and later Maine before settling in Miami in the 90’s.

Awards: 2010 James Beard Foundation Award for Best Chef: South

Notable Mentions: In 2010, Schwartz helped to found the Roots in the City Farmers Market, Miami’s only local-producer-exclusive farmers market in partnership with Michel Nischan’s Wholesome Wave Foundation. He is currently working with Overtown’s Phillis Wheatley Elementary School as part of the White House’s Chefs Move to Schools initiative, which helps to plant the school an edible garden and educated the kids and their parents, as well as the school’s cafeteria staff on the benefits of healthy food and preparing meals with all fresh ingredients. In 2010, Schwartz was also invited to be one of threeJames Beard Award-winning to cater the 2010 CMT “Artists of the Year” Special.



Schwartz kicks butt both in the kitchen and in real life, having earned a black belt in the art of karate.

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