Michael Rego

Michael Rego has extensive experience in the culinary industry, with roles ranging from Corporate Executive Chef to Line Cook.

Most recently, Michael worked as the Corporate Executive Chef at Mighty Quinn's Barbeque, starting in June 2018. Prior to that, they served as a Commissary Chef at Dean & DeLuca from October 2016 to June 2018.

From September 2014 to February 2016, Michael was the Executive Chef at Catas, a 100-seat restaurant-lounge specializing in Iberian tapas. During their time there, they were responsible for menu development, kitchen operation, staffing, and cost management.

Before that, Michael held positions including Sous Chef at Dylan Prime and Event Chef at Stevenson Culinary Works, LLC. Michael also worked as a Senior Sous Chef at FIG & OLIVE, managing a team of 20 employees.

Additionally, Michael gained experience as a Waiter at Rosie OGradys and as a Chef De Partie at 583 Park Avenue and Guastavino's, where they cooked for high-profile clients and executed extensive prep lists.

Michael'searly career included a role as a Line Cook at Mediterranean Manor, where they focused on seafood and Mediterranean cuisine.

Overall, Michael Rego's work experience exhibits a strong background in various culinary roles, showcasing their expertise in menu development, kitchen management, and high-volume event execution.

Michael Rego attended the Institute of Culinary Education from 2010 to 2011. Michael also completed their high school education at Science Park High School from 2003 to 2007. In addition to their formal education, Michael obtained a NYC Food Protection Certification from the NYC Department of Health and Mental Hygiene in January 2012 and a ServSafe certification from the ServSafe Food Protection Manager Instructor in October 2018.