Michael Bloise
Posted on 11. Jan, 2010 by admin in Chefs
Executive Chef
Kikkomen International, Inc
50 California Street Suite 3600
San Francisco, CA 94111-4700
Michael Bloise got an early education in food from his Italian father and Vietnamese mother – and an exposure to the deep, rich, complex flavors that are present in his cuisine today.
He completed his formal education at Jonson & Wales in Miami, then went on to work around the city, most notably at 1220 at The Tides Hotel and The Goucho Room at the Loews Hotel, before joining Wish under Executive Chef E.Michael Reidt in 2001. Bloise left to take an executive chef position at Tantra, and then returned to Wish as executive chef in late 2003.
Today the 31-year-old is serving playful and sophisticated dishes that draw from a wide breadth of cuisines. Bloise places a premium on consistent travel – his recent trips to Vietnam and Italy taught him, among other things, to refine his flavor combinations, letting each ingredient on the plate stand out. This is not to say they’ve been completely simplified; on many levels his dishes are more daring than ever. In one particularly whimsical preparation, foie gras is topped with a black pepper marshmallow that’s torched to create a warm, chewy, peppery foam. Cascabel chile-spiced bananas add more sweetness and heat, and an arugula, radish, daikon salad adds freshness and a bit more bite. These bold and varied flavors are risky – and they come together beautifully at the end.
The following is a list of recipes by Michael Bloise:
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