Five questions for Love & Salt chef Michael Fiorelli

Dec 16, 2014 436

Michael Fiorelli, executive chef at the new Love & Salt in Manhattan Beach, never went to culinary school. Instead, the New York native learned his way around the kitchen working at restaurants all over the country, including at Susanna Foo in Philadelphia; the Tavern Room at the Greenbrier resort in White Sulphur Springs, W. Va.; the Little Nell resort in Aspen, Colo.; the Inn at Little Washington in Washington, Va.; and the now-closed Mark's at the Park in Boca Raton, Fla.

Fiorelli moved to Los Angeles to take a job as the chef de cuisine at the now-closed Simon LA at the Sofitel in West Los Angeles and most recently worked as chef de cuisine at Mar'sel at the Terranea Resort and Spa in Rancho Palos Verdes. He's devoted his time in California to building relationships with farmers and highlighting their seasonal ingredients on his various menus.

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