FRIDAY, OCTOBER 14, 2011

Chef Michael J. Persichetti

Chef Michael J. Persichetti is a native of Long Island, NY. He grew up learning about food as part of a large Italian family. His grandfather Carmine Persichetti was a butcher, and at a young age, Michael tasted and tried all sorts of interesting foods, including cow brains, which his Grandfather passed off as fried cauliflower to see how he would like it, and when he did, Carmine told him he had eaten brains and he thought it was cool, thus beginning his love affair with food and flavor.

As Michael grew up he decided that he would follow in the family business of food, although he wanted something more. Living in New York he was familiar with the countless restaurants and one of the greatest culinary mecas on earth, NYC. He attended the prestigious Culinary Institute of America in Hyde Park, NY. He was submerged into a world he had only dreamed of. French, Italian, Spanish, and German cuisines were just some of the many culinary styles that he learned. Michael was required to not only study and have class room time, but also to cook for the other students and learn the skills needed to work in a high volume, fast paced restaurant, while executing beautiful and flavorful dishes. He also developed his palate and flavor profile, which he has perfected over the years. In June 1994, Michael graduated with High Honors from CIA and set out to begin his culinary career.

Michael headed back to his home in Long Island and began working for Dodici, an Authentic Italian Restaurant in Rockville Center. He move up through the ranks and was named Executive Chef within 6 months. From Dodici, Michael was recruited by the owners of Patty McGee's in Island Park, NY, where he had worked summers while in Culinary School, to join their team and be part of a new venture for them, The Bridgeview Yacht Club. He happily accepted the challenge and when Bridgeview opened it was something that people all over NY were talking about. He was the Executive Chef not only for the restaurant, but they also had a concert venue outside of the restaurant where crowds upwards of 1500 people would gather. Michael learned a great deal from this experience. At CIA he learned technical aspects of the business but at Bridgeview, he also gained practical experience in food costing, portion control, labor control, training and menu creation.

Michael moved to Atlanta in 1999 to be closer to his parents and brothers and sister who had moved several years prior. Upon his arrival in Atlanta, it did not take him long to acquire a position with the Buckhead Life Group. He worked at Nava where famed Chef Kevin Rathbun, Rathbun's Atlanta and Iron Chef America Winner, was the Executive Chef. Working with Kevin for about 8 weeks, Michael was asked to do a tasting for the owner of Buckhead Life, Pano Karatassos. He went through a series of tastings and interviews with Pano and was awarded the Executive Chef position at Veni, Vidi, Vici in Atlanta. Michael enjoyed his time at Vici immensely. Although he wanted to do something on his own, it was his dream to open and run his own restaurant.

Michael began a catering business with his wife Melanie, Dinner at Eight Elegant Caterers. Together they executed parties large and small, from intimate dinner parties to weddings and large events at Atlanta's Fox Theater. Together they launched a restaurant in Conyers, GA LaLuna, Authentic Italian Restaurant. The project was a huge success. Unfortunately, due to business relationships, Michael and Melanie relinquished their share in the business to their partner. This was a devastating blow to both of them. But Michael was determined to make a fresh start.

In May, 2004, the couple moved to Lewes, Delaware where Michael was offered the Executive Chef position at Third Edition. Third Edition had been a Delaware Seashore staple for many years. Michael updated the menu and brought their food and labor costing into line and it was turning a profit that the owners had not realized for some time. There was a sister restaurant to Third Edition, Redfin, in Bethany Beach, DE and it was also thriving. After a busy and profitable season, the owner was offered a substantial amount to purchase the restaurant, and with the real estate market being at its peak, especially at the beach, he took the offer and closed Third Edition, although he moved Michael to Redfin to take over the reigns there.

Michael was approached by the owners of Liquid Assets in Ocean City, MD to come to work for them as their Executive Chef. They had tasted his food and had seen what he had done at Third Edition and Redfin and needed his help in bringing their concept back to life. Liquid Assets was a restaurant and bar inside a liquor store. It was an amazing concept, it just lacked the caliber of food necessary to make it realize its' potential. Michael quickly turned it around and people came from near and far to try the delicacies that he was creating.

When the economy began to sag, Michael and Melanie, who was selling real estate at the beach, decided to move home to Atlanta where the market was still on somewhat of a high. Michael went to work for the brand new W Hotel in Buckhead. The experience was amazing, and he was reunited with some of the Chefs he had worked with at the Buckhead Life Group. The economy began to slow drastically in Atlanta and Michael was offered a job with the Barcelona Restaurant Group based out of Norwalk, CT. He and Melanie moved and he expanded his culinary style to include Spanish tapas.

Michael has experienced many culinary styles and methods. He likes to say his specialty is whatever the customer wants to eat! He is notorious for his flavor profile. He likes to use the freshest ingredients possible. He is not subtle in his technique or presentation. He believes that every plate is a work of art and every food experience should be savored. Michael has the ability to make the most from ingredients and carrying very little waste. He is an expert in farm to table cuisine and small plates, tapas, which is the way he personally loves to eat. "Tapas gives the diner the ability to taste several dishes and experience different things, which is the thrill of eating. I want my customers to enjoy their food and try new things each time they sit down at the restaurant."

Michael and his wife Melanie currently live in Snellville with their three dogs. Michael likes to spend his free time fishing and spending time with family. He is also attending Gwinnett Tech pursuing a second degree in BioScience to add to his Culinary Degree to enhance his understanding the chemistry of food and food sciences.

Chef Michael is excited to have joined the Purple Rain team and is thrilled to bring some new and interesting tastes and flavors to the purple rain menu! He is looking forward to meeting and getting to know the clientele at Purple Rain and hoping that his new tastes will be a positive experience for Gwinnett County.