// CHEF GUERRIERI //

Michael Guerrieri: The Unconventional Chef
By Vanessa Oliveira

A twist of Naples, a touch of Long Island, a good splash of Manhattan - and top it off with just the right amount of Lisbon and you get Michael Guerrieri, a lively upbeat chef who is not afraid to reinvent traditional tastes with unpretentious adaptations based on familiar and comforting flavors.

The way of life in Ottaviano Napoli had nothing to do with the way of life on Long Island. What did being Italian really mean? By day his life was living with Italian parents who believed “a dogs place was in the yard”, and by night “jacket and tie” attending dinners at Club 21 and Mortimer’s in Manhattan.

Always influenced by the aromas in his mothers kitchen Michael’s real first encounter with the culinary industry came at the age of 14 when he worked at Dante’s, a local pizzeria on Long Island. There he received hands on training from the chef/owner Maria Rotta, a vibrant Uruguayan woman with a strong personality who was determined to teach him everything she knew about operating a kitchen. Despite the washing, cleaning, cutting, food preparation and even working the cash registers Guerrieri was totally infatuated with the energy inside the kitchen. “I became envious seeing her close the oven door with her foot while her hands would be preparing a dish”. He realized from the get-go that this was a place where all senses came to play – communication, smell, taste, touch and sight were the major components to any fast paced environment.

Guerrieri began to explore a bit more of his American reality. Between the ages of 16 and 20- following the melodies of Jerry Garcia’s guitar he managed either by plane or hitchhiking to visit almost all 50 states. “My job was never at stake for Maria would always give me the time I needed when it came to travel. She believed travelling with an open mind was just as important as going to college and she was right. While most "dead heads" were selling tie dyed t-shirts, I was some how able to find part time jobs working in kitchens and dining rooms – slowly expanding my culinary skills without the pressure of school’s demanding obligations.”

At the age of 22 Michael established himself as a young restaurateur with the opening of Mannino's, a favourite stop for all passer-by’s on their way to the Hampton’s. In addition to managing a busy restaurant and learning the basic traits he decided to further expand his culinary experiences by starting a catering company called Michael's Elegant Affairs. Before long with the help of a few friends he was serving up creative dishes to New York’s high society, celebrities and the music industry. “It was an easy recipe- work with quality, originality and always honest conversation.”

In 1996 he visited Portugal on vacation and became completely engaged and captivated by the life style the country transmitted. Introduced to new ingredients, flavours, vintage wines and most of all the pleasures and habits of the locals, made it evident that it was time to seek a change from the “fast life” to a simpler Mediterranean one. Since Portugal’s philosophy on food and ways of life were similar to those of his Neapolitan household- it was easy for Michael to settle in and call Lisbon his third home. “For me - being part of a new place and participating in its every day culture- is an enriching experience one should always consider.”

Living and working in Portugal has opened many doors for this gourmet chef. Proprietor of the ever so popular Mezzaluna Lisbon, Guerrieri prepares gastronomic combinations which reflect his artistic abilities. His latest venture is providing affordable personalized gourmet sandwiches for people on the go. “Gourmet doesn’t always need to be served on a warm dish. It was time for a serious sandwich - no mayo, no fatty sauces and no compressed left over chicken parts!” The main objective was to hold on to some good old fashioned Portuguese tastes combined with a splash of Italian and a touch of NY. City Sandwich ,649 9th ave (between 45st-46st) opened during October of 2010 and has shown a positive response from the public. Reviews with “delicious text” and satisfied clients has made Guerrieri want to take this concept to further heights.

Inspired by unique cultural experiences, personal discoveries and the ability to absorb that extra little teaspoon of information, Guerrieri allows himself to view food, as a universal language that transcends all social and cultural barriers.