Michael Burbella

Biography

 I am a graduate of The Culinary Institute of America and have worked at 3-star NY Times restaurants, Gramercy Tavern and Gotham Bar & Grill, under chefs Alfred Portale and Top Chef host Tom Colicchio. I trained in France at the restaurants George Blanc and Regis Marcon, both 3-Michelin-star establishments.  I continued training in Florence, Italy, at Cibreo Restaurant and taught classes at the famed Italian cookbook author Giuliano Bugialli's school in the Tuscan countryside. I lived and worked outside of Seville, Spain, for Chef Ferran Adrià at El Bulli restaurant at Hacienda Benenazuza, and in St. Moritz, Switzerland, at the 2-Michelin-star restaurant Talvo.

After five years of training and extensive traveling in Europe, I returned to the United States. I became the Executive Chef at the Metropolitan Opera House Grand Tier Restaurant at Lincoln Center. Past private chef experience includes a summer stint for architect/artist Peter Marino at his Southampton home and for NBA player Kristaps Porzingis.   Every major publication has reviewed me, including the NY Times, Time Out Magazine, NY Magazine, Inside Jersey, and NY Observer.

    After working as an executive chef for ten years, I decided to complete my education. I received my B.A. from Montclair State University. I also pursued my interests in wine, olive oil, and Neapolitan pizza making during this time. I received a Level 3 certificate in wine studies from WSET at the International Wine Center in NYC. I attended the UC Davis, ONAOO, and Savantes courses for certification in olive oil sensory analysis. After graduating from Montclair University, I received my first MA in Food Studies/Nutrition from New York University. In 2023, I graduated with an MPH in Nutrition from NYU School of Global Public Health.

 As Director of Nutrition and Food Programs for a non-profit organization, I am Responsible for planning, overseeing, developing, and maintaining existing nutrition education and food procurement programs. Programs include fresh food boxes, congregated outsourced meal services, food access initiatives, cooking education interventions, and community nutrition education for residents. The department also manages a Food Justice Program and supervises food budgets, monitoring and controlling all food-related expenditures for 17 supportive housing sites.

 As a former panel Tasting Judge for the NY International Olive Oil Competition, the most prestigious olive oil quality contest. Its annual list of award winners is the authoritative guide to the world’s best olive oils. I examine the sensory characteristics of each sample in blind tastings and award a gold or silver label or reject the oil due to sensory defects.

 I am also an adjunct professor at Montclair State University, teaching two classes in the Food Studies/Nutrition Department classes.

I traveled abroad to examine food systems in Shanghai, Xi'an, Hong Kong, Delhi, and Cambodia. Everyone should have access to healthy food choices and quality health care regardless of socioeconomic background or income level. 

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Resume/CV

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Honors & Awards

Ayhan Dogan Award, NYU School of Global Public Health, May 2022: Awarded annually to MPH Nutrition students who satisfy rigorous academic requirements and have dedicated experience working with food-insecure populations.