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As the Executive Chef at New York City's "21" Club in 1989, Michael Lomonaco made a name for himself reinventing Classical American cuisine to suit modern tastes, revitalizing the traditional steakhouse fare. After eight years of training as an actor, Michael chose to focus his talents on the stove rather than the stage and enrolled in the culinary program at New York City Technical College. Finding his passion in the professional restaurant world, he spent his formative training years under the tutelage of renowned French and Swiss chefs, including Alain Sailhac and Daniel Boulud, where he learned about fine cuisine and culture. With this solid classical background in tote, Michael moved away from his mentors and practiced his own creative adaptations at Maxwell's Plum, before taking over the helm of the "21" kitchen. In the program IN JULIA'S KITCHEN WITH MASTER CHEFS, Michael Lomonaco creates a unique Mixed Game Grill outside, which he plates in the kitchen with fresh berry relish and classic home-fried potatoes.
 Mixed Game Grill
Chile Paste
Berry Relish
Home Fries
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