Executive Chef & Meat Manager
Michael oversees our meat cutting, deli, recipes, and all hands on food prep. A true son of Chicago, food runs in his blood. Michael’s grandparents and parents have owned restaurants and Michael himself worked at the premier Shallots Bistro as a sous chef. He was also the executive sushi chef at Evita Argentinian Steakhouse in Chicago and a number of other fine dining kosher establishments in Chicago. He loves the ambition of his fellow Kosher Value team members and values the hunger they exhibit to succeed. His passion is obviously cooking, but he also makes time for sports and is a die hard Chicago fan.
Favorite Kosher Food?
Yapchik! It’s still a newfound pleasure, but quite exquisite.