Chef Michelle Minori has been named one of The San Francisco Chronicle’s Rising Star Chefs of 2017, and has been included in 7x7’s list of “8 San Francisco Chefs Prove a Woman's Place Is at the Head of the Kitchen”. You may have watched her compete as a finalist on Season 16 of Bravo’s Top Chef. She also won the Last Chance Kitchen competition...ahem….

Chef Michelle Minori built her culinary pedigree in Michelin starred restaurants across San Francisco. She spent a year in Los Angeles to open Faith & Flower where she used her expansive knowledge of dough to build the bread and pasta production programs.

She spent 5 years with Thomas Mcnaughton’s NeTimeas Restaurant Group, where she ran the kitchen at Flour and Water and later served as Executive Sous Chef, overseeing corporate culinary operations for the group’s many restaurants. This is where she developed a respect for whole animal utilization, sustainability, and supporting local farmers and the community.

Minori opened and operated as Executive Chef of Barzotto, a fast-casual pasta restaurant in San Francisco, specializing in handmade pasta. She consults and shares her experience with creating a fast casual restaurant and dealing with the changing aspects of the hospitality industry at conferences and online.

Currently she serves as Head Chef of Research and Development for Off the Grid, a mobile food company dedicated to bringing people together through shared food experiences. She uses her extensive knowledge of cuisines, cookery, and systematization, to curate concepts, menus, and recipe development for the company. She also leans on her industry networking to build vendor relationships that support the local economy and small business owners through partnerships and sustainable sourcing.

Michelle is passionate about many causes, including sustainable seafood, local food systems, learning through travel, and that creating change starts with changing the narrative.