Chef Michael Genardini

I’m originally from Tempe, AZ, where I was born and raised. My love for cooking began at a young age, often creating cheese and charcuterie boards for visiting family. I’ve always been passionate about making people feel welcome, and food has always felt like the most natural way to do that.

I started my professional culinary journey working in a hotel in Phoenix, where I gained experience across fine dining, banquets, and in-suite dining. In early 2002, I began my formal training at the Culinary Institute of America in upstate New York. After completing my studies, I pursued a year-long educational program in Italy with the “Slow Food” movement. During that time, I studied 17 of the 20 regions of Italy in a three-week intensive course, followed by hands-on experience in three kitchens—starting in Piemonte, then Tuscany, and finally Puglia. It was an incredible opportunity to learn and explore the diverse cuisines of northern, central, and southern Italy.

Upon returning to the U.S., I joined the team at L’Impero in Tudor City, NYC, a Michelin-starred Italian restaurant under Chef Scott Conant. I worked with Scott on and off for about seven years, helping to open two Italian restaurants in New York City. I also consulted on a burger joint, an Indonesian restaurant, and a taco bar—broadening my culinary perspective beyond Italian cuisine. Altogether, I spent over 12 years living and cooking in NYC.

In the summer of 2014, I moved to Seattle and joined Ethan Stowell Restaurants, starting at Staple & Fancy. Over the next decade, I worked my way up to become chef at Tavolàta in Belltown and Rione XIII in Capitol Hill. In 2023, I stepped away from ESR to pursue a dream of opening my own pizza restaurant.

Now, I’m thrilled to be starting a new chapter—bringing my experience, passion, and love for hospitality directly to clients’ homes. I look forward to creating delicious, memorable meals that bring people together around the table.