Serpa Michael

Michael Serpa

Select Oyster Bar

Biography

Michael grew up by the stove. He hails from a family of Cuban chefs, including his dad, grandfather, and two uncles. He spent his summers as a youth at his father’s Miami restaurant, doing whatever he could to get on the line. During his high school years in Pennsylvania, Michael worked nights at local restaurants,... READ MORE

Michael grew up by the stove. He hails from a family of Cuban chefs, including his dad, grandfather, and two uncles. He spent his summers as a youth at his father’s Miami restaurant, doing whatever he could to get on the line. During his high school years in Pennsylvania, Michael worked nights at local restaurants, getting a taste for the restaurant world. When time for college came and his boxes packed, he decided to withdraw from Penn State (he’d make a terrible politician anyways) and do what he loved best, cooking. After attending the Culinary Institute of America in Hyde Park, NY, Michael made the move to New York City.

In New York Michael connected with the Olives NY group and worked under chef Michael Crain. After working at Olives in NY, Michael made his way to Boston to work at Olives in Charlestown. He soon took over the kitchen at Neptune Oyster in the North End. Michael started cooking at Neptune in 2008 and had a long run with much success, helping bring the restaurant local and national acclaim as Executive Chef. Seeking a way to continue to challenge himself, Michael departed Neptune to open Select Oyster Bar in Boston’s Back Bay, which opened in April 2015 in Boston’s Back Bay. Select has been fortunate to receive awards from local and national press, including Boston Magazine (Best New Restaurant, Best Wine Program, Best Seafood Restaurant) Food & Wine (America’s Best New Wine Bars), Improper Bostonian (Best Seafood Restaurant), among others.

Since Select opened, Michael opened Grand Tour in 2020 on Newbury Street in Boston’s Back Bay neighborhood. It is a Parisian bistro that is open for lunch and dinner and pays homage to Michael’s love of cycling. The restaurant was named one of Boston’s “50 Best Restaurants” in November 2021. The standouts include the steak frites, the crudo and the vegetable sides, along with the “Secret Lamb Burger” that is only available on the lunch menu.

Michael’s newest restaurant, Atlántico, opened in Boston’s South End in 2021. Serpa’s third restaurant was inspired by the simple seafood restaurants of Spain & Portugal. The restaurant showcases the highest quality local and imported Spanish & Portuguese seafood in an open and airy room. The beverage program features wines of Spain & Portugal as well as coastal inspired cocktails. The dining room has soaring windows looking out to the neighborhood as well as the restaurant’s large patio. It is casual enough for weekend brunch with the family and elegant enough for a special night out.

Michael lives in East Boston with his wife Lina who he met in the kitchen at Neptune Oyster. When he is not cooking, Michael is an avid cyclist, and participated in the 2014 & 2016 Pan Mass Challenge to benefit the Dana Farber Cancer Institute and the 2017, 2018, and 2019 Chefs Cycle for No Kid Hungry as well as supporting No Kid Hungry throughout the year with other various events.

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Oyster Bash presented by Barnegat Oyster Collective sponsored by Modelo hosted by Carole Radziwill

Brunches and Lunches

Sun, Oct 16

12:00 PM

Brunches and Lunches

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