JavaScript seems to be disabled in your browser. For the best experience on our site, be sure to turn on Javascript in your browser.
x
Subtotal:
Creating an account has many benefits:
Get your Long Stem Strawberry orders for Valentine's Day
Categories
With a degree in Chemistry and Environmental Studies from Michigan State University, followed by a career as a chef on the west coast, the path that led Michael Koenig to become Executive Chef at Tucci’s in Dublin, OH was anything but traditional. When asked about his early days in the culinary industry, Michael reminisces “I ended up in San Francisco in the late nineties. What a great city to be a chef in.” Referring to his time working under the acclaimed chefs Gary Danko and Michael Mina, Michael explains that California taught him so much, so quickly, especially the importance of quality ingredients - a core value prominent today in his work at Tucci’s. However, that’s not the only place his inspiration comes from. Growing up in a half-Lebanese, half-German household in the Midwest, Michael also draws his cooking style from Mediterranean cuisine. “It’s a style of cooking that allows the ingredients to really shine,” Michael explains. Last but not least, seasonal ingredients also play an important role in his cooking. “I love incorporating seasonal ingredients into my daily specials,” Michael proclaims. “I try to get seasonal produce as soon as it appears on the market.” He especially enjoys foraging.
Showing 1 Result
Order Note