Michael Santoro, Chef de Cuisine

Chef de Cuisine Michael Santoro brings an impressive amount of culinary expertise to Blue Duck Michael Santoro v2 Tavern and works hand-in-hand with Executive Chef Brian McBride to source exceptional ingredients from regional purveyors for the restaurant's seasonal, farm-fresh menu.


Prior to joining Blue Duck Tavern in February 2008, Michael held previous stints in New York City, serving as chef de cuisine at the popular Boqueria and sous chef at the Michelin one-star Restaurant Gilt.  His culinary career also includes experience working in some of the leading kitchens throughout the world, including the one-star Mugaritz Restaurant, near San Sebastian, Spain; the three-star Fat Duck in Bray, England, and the Mills Tavern in Providence, Rhode Island.  


In 2004, Michael earned a culinary degree from Johnson & Wales University, graduating magna cum laude.  He grew up in Mansfield, Ohio and in his free time plays music, watches sports and enjoys a round of golf.


Please feel free to contact Chef Michael Santoro at Michael@blueducktavernblog.com.



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