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Each month we feature a Chef of Chef Works®. If you’re a fan of Chef Works gear and are interested in being featured, email marketing@chefworks.ca. Pictured above is our January Chef of Chef Works®, Michael Cipollo, photographed in his Valais V-Series Chef Coat
Chef Works: Who was your greatest culinary influence?
Michael Cipollo: From a culinary influence, I think it is difficult for any chef to zero in on one specific person. Food is one of those things where we can find inspiration in so many different aspects of our lives. The impact that food has on a chef is unpredictable and constantly evolving. We can induce our imaginations into the strangest of places. It’s one of the most important things I can think of when you run many different types of restaurants, You have to be open-minded at all times and realize that inspiration can come from where you least expect it.
Chef Works: What’s the most rewarding part about growing your own brand of restaurants?
MC: I would say the reward is the guests we get to have. To see people come out to eat and choose to spend their time with us at one of our restaurants when there is so much out there to try is an extremely rewarding feeling to experience.
Chef Works: How would you describe your culinary style?
MC: My style has always been inspirational. What I mean by that is that I can see one thing and that can point me in the direction I want to go. I have found all too often that something as simple as a feeling or experience can launch the creative process into trying something new. Whether it be a single ingredient or a really crazy way to plate an item, I find that my style will reflect that.
Chef Works: You can only have breakfast, lunch or dinner food for the rest of your life. Which do you choose and why?
MC: Easy, breakfast! Breakfast, like true breakfast, is often something reserved for occasions or vacation, but it is also very versatile because we can get brunch, and brunch is everything these days!
Chef Works: What’s something about you that would surprise people?
MC: I am actually a pretty competent auto mechanic, there’s pretty much nothing I can’t fix on a car. I have been working on cars my entire life when I have the time, I can rebuild an engine if the need presents itself.
Chef Works: What are your hopes for 2021?
MC: For 2021 we can only hope we start to see some return to regular life. We still have a long way to go. The world is more divided than ever right now. I think the one positive thing to take from all that we have endured, not only as an industry, but as the world as a whole, is a deeper appreciation for the things that we were not able to do. We take a lot for granted. I think we all realize that a bit more now. The pandemic brought us away from our routines but brought us closer to ourselves. We shouldn’t want to come out of all this the way we were before. We should want to come out of this better than we were.
Visit Chef Michael Cipollo’s social profile and his restaurants at:
Website: wwwwww.hambrgr.com
Instagram: @chefcipollo @eathambrgr @eatlostandfound @eatundefined
To be a featured Chef of Chef Works, email marketing@chefworks.ca
Meet other Chefs of Chef Works:
Year 2020
Year 2019
- Chef Erik Mauke
- Chef Graham Smith
- Chef Marina Mellino, The Spice Chica
- Chef Roberto Bertozzi
- Chef Carlo Curto
- Chef Laura Maxwell
- Chef Pam Fanjoy
- Chef Renée Bellefeuille
- Chef Ned Bell – Ocean Wise Special
Year 2018
- Chef Thomas Luu
- Chef Cole Glendinning
- Chef Anna Gedalof
- Chef Jae-Anthony
- Chef Haan Palcu-Chang
- Chef Colin Burslem
- Chef Ivana Raca
- Chef Romain Avril
I’ve been to all of the restaurants MC has, every time the food has been great! The staff are always respectful. The food is always consistent in taste every time. They make a person feel welcome if its your first time or your a regular like family. The staff always has a smile and service is excellent!