Chef Biography
Michael Romano is a Partner and Director of Culinary Development for Union Square Hospitality Group. He joined Union Square Cafe as Executive Chef in 1988, and six months later The New York Times elevated the restaurant to three stars. Since then, Michael has earned numerous accolades, including James Beard awards for “Who’s Who of Food and Beverage in America” and “Best Chef: New York”, as well as Food & Wine magazine’s “Best New Chef in America”. Under his leadership, USC received the #1 ranking on the Zagat Survey Most Popular list an unprecedented nine times. Michael has co-authored two cookbooks with Danny Meyer, The Union Square Cafe Cookbook and Second Helpings (both HarperCollins). Michael’s newest cookbook is Family Table: Favorite Staff Meals from our Restaurants to your Home, a compilation of “family meal” recipes from USHG’s restaurants (Houghton Mifflin Harcourt, Spring 2013).
In addition to his role at Union Square Cafe, Michael is Director of Culinary Development for Union Square Hospitality Group, which includes some of the most highly acclaimed restaurants in NYC: Union Square Cafe, Gramercy Tavern, Blue Smoke, Jazz Standard, Shake Shack, The Modern, Cafe 2 and Terrace 5 at The Museum of Modern Art, Maialino, Untitled at the Whitney Museum of American Art, and North End Grill, as well as Union Square Events and Hospitality Quotient, a learning business. In 2012, Michael developed a series of premium, cold-pressed juices for Creative Juice, a new cafe launched by USHG and Equinox offering flavorful, nutritious, and convenient eating and drinking choices to Equinox members and non-members alike. In addition to being responsible for the development of culinary programs and kitchen design across all of USHG, Michael continues to collaborate closely with Union Square Cafe’s Executive Chef Carmen Quagliata and helps select and mentor USHG’s peerless team of award-winning chefs. In addition, he is directly responsible for USHG’s role in Union Square Tokyo.
Recipes
Marble Fudge Brownies
Serving: 4 Print Marble Fudge Brownies By Great Chefs November 10, 2015 The best brownies are dense, rich, and loaded with chocolate. These fit the bill perfectly, and the swirl of cream cheese adds a visual and flavor contrast to the chocolate. Ingredients Unsweetened cocoa for dusting Fudge Mixture Unsalted Butter – 9 tablespoons Semisweet […]
Risotto d’Oro
Serving: 6 Print Risotto d’Oro By Great Chefs October 5, 2015 This golden rice is a vegetarian wonder, full of flavor and healthful goodness. Chef Romano prefers freshly extracted juices for the risotto, but notes that the juices are also available at specialty stores. Keep the rice cooking at a gentle simmer; the constant stirring […]
Marinated Filet Mignon of Tuna wth Eggplant Mashed Potatoes
Serving: 4 Print Marinated Filet Mignon of Tuna wth Eggplant Mashed Potatoes By Great Chefs February 10, 2014 These incredible tuna filets are thick and shaped like beef filet mignon. Seared on the outside, just warm on the inside, they are amazing. Chef Romano serves them with Eggplant Mashed Potatoes and grilled red onion rings. […]