Bio
Michael has been a contributing writer to Food Network since 2026, focusing on food culture, history, trends and products. He's born and bred in his beloved North Jersey — and has the accent to prove it. He's a fan of chocolate-covered candied orange peel, buffalo chicken dip, impossibly crisp chicken cutlets, pasta dishes, NJ bagels, and cheeses of any kind, and he's often consuming a revolving door of beverages.
Experience
After graduating culinary school, Michael began focusing on food journalism; he has worked at the confluence of food, culture, restaurants, nutrition and cookbooks, writing and editing thousands of articles and recipes for countless outlets. His work has appeared in publications including The Kitchn, Salon, Mental Floss, Wine Spectator, Eat This Not That and Well + Good, in both print and digital formats.
Michael writes about food through the lenses of art, culture, style, design and entertainment. He's developed his own recipes and covered everything from culinary technique breakdowns, nutritional explainers and food-centric personal essays to reported features, food history stories and chef profiles. He has interviewed chefs, dietitians, TV food personalities and cookbook authors. His work often covers non-alcoholic products and culture, Italian and Italian-American culinary customs, regional culinary focuses, food competition shows, commerce stories and much more.
Education
Graduate of Pace University, with a Bachelor or Arts degree in Psychology and a Literature Minor. Graduate of the Institute of Culinary Education, with a Career Culinary Arts certificate.
