Born: Plainfield, NJ
Culinary Education: Johnson and Wales University
Style: Globally Influenced California Cuisine
Favorite Dish: Our Robata Grilled Pork Belly
Why: We worked hard to perfect our technique on this preparation, it is our number one selling robata item, and people love it!
Accolades/Experience: Certified Executive Chef (CEC) and Certified Culinary Educator (CCE) with the American Culinary Federation (ACF), Lead Culinary Instructor at The International Culinary School at the Art Institute of California San Diego, Chef de Cuisine at L’Auberge Del Mar, Chef Michael Zonfrilli has been cooking professionally for over twenty five years. Feeding an intense culinary curiosity since childhood, chef Michael started out as a busboy. By the age of 16, chef Michael worked his way to become a breakfast cook and worked in kitchens every summer, helping to finance a degree in English and Philosophy. From there, he spent time living and cooking on an organic farm and working in several eclectic restaurants. Realizing that the food world was a place he enjoyed and thrived in, Michael enrolled in the culinary arts program at Johnson & Wales University. After graduating with high honors, he ate his way through France and Italy, cooked at several well known establishments, and mentored under Chefs Paul Ferzcacca at Game Creek Club in Vail and Adolpho de’ Martino at Green Gables in Beach Haven, New Jersey. Relocating to San Diego, Michael was part of the opening team at the Bellefleur Winery working his way to the Executive Chef title. Thereafter, he made a move to L’Auberge Del Mar, helping to update the four star resort’s menus, transforming the restaurant into the critically acclaimed J.Taylor’s. As Chef de Cuisine, Michael garnered great reviews from both food and travel writers, did cooking demonstrations and interviews for local television, and was involved in regional culinary events and charity functions. He then helped to open a popular San Marcos bistro, Market St. Café and French Bakery, as Chef-Partner, and worked as a consultant on several local restaurant concepts.
