Michele is a trained biologist and holds a masters degree in immunoparasitology. As a research scientist at Harvard School of Public Health, Michele realized that she was spending more time thinking and researching food and cooking, than on planning to take her PHD in Science. That passion led her to pursue a culinary career thousands of miles away at Le Cordon Bleu in Sydney, Australia.
On her return to Boston, she worked at Sel de la Terre, before accepting a position in the kitchen at No. 9 Park. Over the next three years, Michele rose through the ranks to the position of sous chef. In 2011, Michele was promoted to the position of chef de cuisine at the Butcher Shop. In this role, Michele designed and executed menus, managed the kitchen and culinary team, increased retail offerings, built relationships with farmers to secure the best meats and produce for the restaurant’s dining room, and created an innovative paddock to table responsibility program, that encourages chefs to meet animals and visit food crops in the field.
Michele succeeds Chef Colin Lynch as the Executive Chef of Barbara Lynch Gruppo. In this position, Michele is responsible for overseeing the kitchens in the Gruppo, ensuring that each restaurant is consistently delivering Chef Barbara Lynch’s culinary vision to its highest standard. Michele also mentors and leads eight chef de cuisines in their professional development through education, exposure to new techniques, equipment, and ideas.
