As a little girl, Michelle Minori loved to play with her food and help in her father’s garden. Now, she has been an executive chef in San Francisco, a finalist on Bravo’s “Top Chef,” named a Rising Star Chefs of 2017 by the San Francisco Chronicle and included in 7×7’s list of “8 San Francisco Chefs Prove a Woman’s Place Is at the Head of the Kitchen. “
Minori began her culinary journey at the California Culinary Academy of San Francisco, and went on to build her pedigree in the city’s Michelin-starred restaurants, working and training at Aqua, Aquaerello and La Folie.
She spent a year in Los Angeles, opening Faith & Flower and using her expansive knowledge of dough to build the bread and pasta production programs. At Thomas Mcnaughton’s NeTimeas Restaurant Group, Minori ran the kitchen at Flour and Water and served as executive sous chef, overseeing corporate culinary operations. This is where she developed a respect for whole animal utilization, sustainability and supporting local farmers and the community.
Minori also opened and served as executive chef of Barzotto, a fast-casual pasta restaurant in San Francisco specializing in handmade pasta. She now consults and shares her experience creating a fast-casual restaurant and managing the changing aspects of the industry at conferences and online.
