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Michael Pirolo

Biography

Michael Pirolo

Executive Chef/Owner of Macchialina, the Saint Austere, and Pirolo’s Panino

 

Born in Queens, New York, but raised in Avellino, Italy, Chef Michael Pirolo (39) comes from a fiercely passionate food family. So much, in fact, that at the age of 21 he enrolled in culinary school in Torino, Italy; a formal education that led to apprenticeships at Michelin-starred establishments such as La Voglia Matta in Bologna and Café Groppi in Piemonte. After finishing his degree, he relocated to New York and changed tracks, immersing himself in French cuisine before relocating to Philadelphia... READ MORE

Michael Pirolo

Executive Chef/Owner of Macchialina, the Saint Austere, and Pirolo’s Panino

 

Born in Queens, New York, but raised in Avellino, Italy, Chef Michael Pirolo (39) comes from a fiercely passionate food family. So much, in fact, that at the age of 21 he enrolled in culinary school in Torino, Italy; a formal education that led to apprenticeships at Michelin-starred establishments such as La Voglia Matta in Bologna and Café Groppi in Piemonte. After finishing his degree, he relocated to New York and changed tracks, immersing himself in French cuisine before relocating to Philadelphia to take the role of sous chef at Alfred Portale’s Striped Bass.

During Pirolo’s time at Gilt, the restaurant earned two Michelin stars. Following his love of Italian cuisine and striking up a professional bond with celeb chef/restauranteur Scott Conant, Pirolo joined Conant’s Scarpetta restaurant in New York, then relocated to Miami to take the helm as chef de cuisine of Scarpetta at Fontainebleau Miami Beach. There, Pirolo made a name for himself and rose through the media ranks as a rising star in Miami’s culinary community, an earnest, hard-working, careerist “chef’s chef.” A rare 4-star review from The Miami Herald food critic Victoria Pesce Elliot helped elevate his profile and set the stage for Pirolo to move out on his own.

Pirolo’s first restaurant venture, the Saint Austere in Brooklyn continues to make a lasting impression in the highly-competitive New York restaurant-scape. A vision of the Pirolo family siblings – Fabrizio, John, Jacqueline, and Mike – they wanted the Saint Austere to be a casual restaurant with a focus on authentic Italian flavors, the freshest ingredients, and soulful preparations. Since its grand opening in 2011, The Italian-American nouveau restaurant has since evolved into a neighborhood staple for Brooklynites while still maintaining that self-styled, Old World European flair.

Shortly after, Pirolo went on to open Macchialina with partner Jen Chaefsky on Miami Beach’s Alton Road in 2012. The restaurant opened to much acclaim, earning the duo accolades including being ranked among the top “South Florida Food 50” by The Miami Herald (February 2015). In 2016, Pirolo was named a James-Beard Award semi-finalist for “Best Chef: South” and in 2018 Macchialina was selected as the best Italian restaurant in Florida by popular culinary news website, The Daily Meal. A tried and true Miami Beach standout, Macchialina’s rotating pasta specialties, intimate atmosphere and local cult following continue to garner the restaurant both local and national praise.

Fast forward to spring of 2018 when Pirolo moved his talents to Los Angeles with the help of partners John Kolaski of K2 Restaurants and Giancarlo Pagani of Pagani Projects. In the city of Angels, he rolled out Pirolo’s Panino on Melrose Avenue. The fast-casual, gourmet Italian sandwich shop grew out of the wildly well-received summertime pop-up concept at Macchialina years prior. Still in the works is a plan for a delivery-only outpost of Pirolo’s Panino that will serve the greater downtown Los Angeles area, plus another brick-and-mortar location in Santa Monica.

The Saint Austere is located at 613 Grand Street in Brooklyn. Telephone: (718)-388-0012; Website: www.thesaintaustere.com

 

Macchialina is located at 820 Alton Road on Miami Beach. Telephone: (305) 534-2124; Website: www.macchialina.com

 

Pirolo’s Panino is located at 7461 Melrose Avenue in Los Angeles. Telephone: (323)-424-7550; Website: https://www.pirolos.com/

 

Interviews and images are available upon request.

 

Media Contacts:

Larry Carrino/Sarah Thaler

Brustman Carrino Public Relations
bcpr@brustmancarrinopr.com

(305) 573-0658

 

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What is your favorite NYC restaurant? And what is your go-to dish? Whenever I am working at The Saint Austere in Brooklyn, I always make time to visit my favorite spot in NYC- Fusco. You really can’t go wrong with any of their dishes but I especially love their pastas. What is your ultimate meal? I recently bought a pizza oven for my yard. I love inviting chef friends over and we all take turns throwing down over the wood fire. What three things are always in your pantry? 1) Anchovy paste 2) calabrese chilli 3) eggplant sott’olio If you weren't a chef, what would you be? Starting point guard for the Miami Heat. Hopefully they see this and come calling! If you could cook with anyone, who would that be? I would have to go with Gualtiero Marchesi, one of The Godfather’s of modern Italian cuisine. What’s your favorite NYCWFF memory? So many great memories from NYCWFF over the years, but one of my favorites has to be cooking with Aaron Brooks.

Broccolini al Cesare

Ingredients:

Olive oil
Garlic
Broccolini
Soft-boiled egg
Parmesan
Anchovy vinaigrette (egg yolk, canola oil, olive oil, anchovy, red wine vinegar)
Bread crumb (panko, olive oil, chili flake)

Directions:

Anchovy Vinaigrette:
25 ea anchovy
1 pt pastuerized egg yolk
1 pt canola oil
1 pt olive oil
½ c red wine vinegar
½ c water

In robot coupe pulse the anchovy and egg yolk to smooth mix
Slowly add the canola and olive oil
Loosen with red wine vinegar and water (if needed)

Panko Bread Crumb:
1 qt panko
1 qt olive oil
Thyme sachet
In saute pan place panko and cover with oil and sachet, season with salt and chili flake        Keep moving in oil until you achieve golden brown panko.
Drain through china cap, lay out on c-fold lined baking sheet to soak remaining oil

After blanching broccolini, saute in a pan with garlic and chili flakes for a few minutes. Remove from heat and put in a mixing bowl. Add vinaigrette and mix. Plate and break the soft boiled egg on top. Sprinkle bread crumbs and add a few slices of shaved parmesan cheese.