The path to Michaels culinary career started in the kitchens of of his first generation Italian grandparents who introduced him to the flavors of Italy. Michael started honing his own cooking skills at age ten by making dough for his father’s pizzeria, Lorenzo’s, in Oberlin, Ohio, where he continued working his way through college. Lorenzo’s exposed him to the many facets of the restaurant industry before Michael traveled to Los Angeles to expand his knowledge of Neapolitan style pizza. He ventured to New York City in 2010 to attend the French Culinary Institute. After graduating with a degree in Culinary Arts, Michael joined the Altamarea Group to open Osteria Morini and then selected to join the opening of Nicoletta Pizzeria in June 2012 considering his long history with Pizza. As chef of Nicoletta, Michael is still extending his knowledge and learning more and more about pizza everyday. He is creating new combinations and additional choices for pizza lovers.