Alumnus: Michael Schlow
Class of: 1987
Studied: Culinary Arts
In publications from Food and Wine to Boston Magazine, GQ to Esquire,
Michael Schlow has been celebrated as one of the country’s leading
chefs. The first year that Schlow became eligible for the James
Beard Foundation Award competition, he won an Award of Excellence as “Best
Chef in the Northeast.” In 2001, Schlow’s Boston
restaurant Radius was named one of “50 Best American Restaurants” by
Gourmet magazine, and Boston Magazine named him among the “100
Most Influential People in Boston.”
When Schlow and his two partners opened a second Boston restaurant,
Via Matta, the well-known restaurant reviewer John Mariani called it
the best Italian restaurant to ever open up in Boston. The trio’s
third restaurant in Boston, Great Bay, was named one of the “Best
New Restaurants in America by Esquire magazine.
The most important thing I learned at the Academy:
Work hard and keep your eye on the prize. There is always someone
waiting in the wings to take your place if you’re not careful.
- NBC’s “Today Show”
- CBS’ “The Early Show”
- Guest chef on “Simply Ming,” the public television
series featuring world-renowned Ming Tsai. For info and recipe,
- Guest chef
for a cooking segment of public television’s “Victory
Executive chef and co-owner of three restaurants in downtown Boston,
with 250 employees total:
- Radius, serving modern French cuisine to about
100 guests a night
- Via Matta, with authentic Italian cuisine, serving
about 200 guests nightly
- Great Bay, for new American cuisine. Averages
What I like best about my present job
- The ability to cook very different foods simply by going from one
of my three restaurants to another.
- Watching my young cooks grow
up to be good cooks. I never
tire of having chefs in other cities call me up and tell me how well
one of my old cooks is doing in their restaurant; how their skills
and habits are among the best in the kitchen....it is a great source
Memorable experiences in my career
- Cooking on a regular basis for Julia Child
- Writing my first cookbook,
and seeing it published—“It’s
About Time: Great Recipes for Everyday Life”
- Winning the James
Beard Foundation Award as Best Chef in the Northeast, in 2000,
my first year of eligibility
Why I became a chef:
- I was drawn by the interaction between restaurant and guest. Being
a chef gives you a nightly opportunity to have an impact on a someone --
to make a difference in the everyday life of a guest or staff member.
love a well run kitchen. When everything is going right, you
feel like you just can't be beat.
Advice to an aspiring chef:
- Learn from the best, even if that means
working for less.
- Don't be in a rush. Great chefs are patient,
meticulous, committed, understanding and intense. If you want
to be one, then you need to realize that it takes time -- real time
-- to perfect your craft.
What I do in my spare time:
Golf, listen to music, read, and, believe or not, cook
Important things I learned at the Academy that have helped
me in my career:
- Nothing can replace a good foundation.
- The title of “Chef” means
you are responsible to produce excellent chefs for future generations,
as well as excellent food for your guests.