Chef Michael Symon is a force in the culinary world and has a heavily decorated trophy shelf to prove it. The dynamic culinary pro is an Iron Chef, a James Beard Foundation Award winner, a Daytime Emmy award recipient, and a New York Times Best-Selling author — five times over. And, if you’ve tuned into Food Network at any point in the last 28 years, there’s a good chance you were greeted by Michael’s infectious laugh. He made his debut on our screens in 1998, and he never left. Since then, Michael has appeared as a competitor, judge and host on iconic Food Network series, including 24 in 24: Last Chef Standing, Symon’s Dinners Cooking Out, BBQ USA, BBQ Brawl: Flay V. Symon, Wildcard Kitchen and more.

History & Background

Michael Symon was born and raised in Cleveland, Ohio. Despite his midwestern upbringing, Michael has dynamic Greek, Sicilian and Eastern European roots that inform his culinary work to this day. He was raised by a Sicilian mother, Angel Symon, who served delectable, ingredient-forward dishes throughout his childhood. And, as a result, the now-acclaimed chef developed an appreciation for food from a young age. He landed his first restaurant job at just 13 years old and quickly fell in love with the fast-paced environment.

Even so, it wasn’t until Michael broke his arm in high school and ended his competitive wrestling career that he set his sights on a culinary career. Michael graduated from the prestigious Culinary Institute of America (CIA) in 1990 and returned to Cleveland to begin the next phase of his career. He worked at several noteworthy restaurants, including Players, Piccolo Mondo and The Caxton Cafe, before opening his first restaurant, Lola Bistro, in 1997. The restaurant featured dishes like Beef Cheek Pierogi and crispy rosemary fries and quickly became a staple on the Cleveland scene. Michael was named one of the ‘Ten Best New Chefs in America’ by Food & Wine in 1998, and he leaned into his success. He unveiled his second restaurant, Lolita, in 2005, just eight years after opening his first.

Michael made his first appearance on Food Network in 1998 and went on to host 100 episodes of The Melting Pot. Eventually, Michael took a break from running his two successful restaurants and spent six weeks competing against his peers on the inaugural season of The Next Iron Chef. The time away from his kitchens paid off, and he earned the coveted title of Iron Chef. And, from there, Michael became a mainstay on Food Network as a competitor, judge and host on series like 24 in 24: Last Chef Standing, Symon’s Dinners Cooking Out, BBQ USA, BBQ Brawl: Flay V. Symon, Wildcard Kitchen and more.

Michael published his first cookbook, Michael Symon’s Live to Cook: Recipes and Techniques to Rock Your Kitchen, in 2009. Since then, he’s penned 11 outstanding cookbooks — several of which landed him on the New York Times Best Seller list.

Family Life

The Ohio native lives with his wife of nearly 28 years, Liz Symon, in Sag Harbor, New York. The couple sold their stunning Cleveland Heights tudor, complete with Michael’s prized garden, in 2017 and purchased a cozy cottage on the Long Island bay. Michael spends his free time putting his green thumbs to use, nurturing his new grounds, and enjoying the company of his Staffordshire bull terrier, Norman, his stepson Kyle and his grandchildren, Emmy and Butchie.

Michael's Food Network Shows

Michael made his first appearance on Food Network in 1998 and has remained a mainstay on our screens ever since. His earliest cameos were on Ready, Set, Cook, Sara’s Secrets with Sara Moulton and Food Nation with Bobby Flay, and, shortly after, he hosted over 100 episodes of The Melting Pot. Michael’s true rise to fame came nearly a decade after his initial appearance on Food Network, when he won the first season of The Next Iron Chef in 2007. Michael has graced our screens as a competitor, judge, mentor and host on many Food Network series, including 24 in 24: Last Chef Standing, Symon’s Dinners Cooking Out, BBQ USA, BBQ Brawl: Flay V. Symon, Wildcard Kitchen and more.

24 in 24: Last Chef Standing

Michael joins Esther Choi as co-host of, arguably, the most dynamic, dramatic and sleep-depriving show on Food Network to date — 24 in 24: Last Chef Standing. Michael and Esther work together to outline each shift and ask the competing chefs hard-hitting questions about their dishes as they race against the clock and each other for a chance to win $100,000.

The Next Iron Chef

Michael showed his exceptional culinary skills and defeated his peers to win the Iron Chef title on The Next Iron Chef, Season 1. This win granted him a tenure on the list of Iron Chefs and led him to become a judge in future competitions, including The Next Iron Chef, Season 3. Michael has competed on Iron Chef offshoots several times, including winning Iron Chef America Tournament of Champions against Jose Garces.

Symon's Dinners Cooking Out

Michael gave viewers an intimate look at his summertime menu on the self-shot series Symon’s Dinners Cooking Out. He shared grilling tips and tricks along with easy-to-recreate warm weather dishes, like Spicy Smoked Pineapple Chicken Thighs, Italian Sub Burgers and Strawberry Chiffon Cake.

BBQ USA

Michael knows his way around a barbecue pit. So, it was only fitting that he took his expertise to the streets, right? Right. Michael packed his bags (and appetite) and attended the biggest barbecue competitions in America on BBQ USA. Michael showcased (read: devoured) the works of the country’s top pitmasters and brought viewers along for the mouthwatering ride.

Burgers, Brew and 'Que

Michael packed his bags and hit the road, again, to host Burgers, Brew and ‘Que. He dined around the country and showcased the crème de la créme of American classics: burgers, beer and barbecue.

BBQ Brawl: Flay V. Symon

Michael and Bobby put their decades-long friendship aside and led competing teams of barbecue pros, pitmasters and grill gurus on BBQ Brawl: Flay V. Symon. But the chef buddies didn’t miss out on all the fun. At the beginning of each episode, Michael and Bobby competed in head-to-head challenges for a chance to earn advantages for their team.

Wildcard Kitchen

Michael bought into a friendly game of culinary poker in Eric Adjepong's Wildcard Kitchen. His opponents? His 24 in 24 cohost, Esther Choi, and the winner of 24 in 24: Last Chef Standing, Season 1, Marcel Vigneron.

Michael's Restaurants

Michael has opened several restaurant concepts throughout the years in the Cleveland area, Atlantic City and beyond. He’s credited with awakening the Cleveland culinary scene with his opening of Lola in 1998, and, nearly three decades later, he continues to shape the flavors of his hometown with Mabel’s BBQ and his latest venture, River Roots Barrel Co. Whiskey Bar & Brewery.

Angeline

Angeline is an elevated restaurant serving Italian classics inside the Borgata Hotel Casino & Spa in Atlantic City. Michael pays homage to his Sicilian roots with nostalgic dishes inspired by those enjoyed around his family dinner table. Menu items include handmade pasta, wood-fired pizzas and zesty salads. And, of course, the wine list is extensive and impressive.

Mabel's BBQ

Michael first opened the doors to Mabel’s BBQ in April 2016. His goal for this concept was to create a new and distinctive Cleveland barbecue style. To that end, Michael smoked all the meat over local fruitwood and incorporated the iconic Bertman’s Ballpark Mustard in Mabel’s sauces. The inviting eatery is nestled on Cleveland’s East 4th Street and makes quite the lasting first impression with an inky façade, nostalgic marquee signage and a mouthwatering smoke that floats from the front door and drifts down the street. Once inside, patrons are greeted by a soaring arched ceiling, exposed pipes, industrial lighting and a custom deep green bar (inspired by a Coleman cooler) that serves as the focal point of the dual-level dining room. Mabel’s meat offerings include pork spare ribs, fatty brisket, kielbasa and smash burgers — all of which pair perfectly with the craveable side dishes: pork-and-jalapeno baked beans, hot greens, spicy maple and mustard vinaigrette brussels sprouts and fried scallion and Sherry potatoes.

River Roots Barrel Co. Whiskey Bar & Brewery

Michael recently announced his plans to open a whiskey bar and brewery in partnership with River Roots Barrel Co. The Columbus Road concept features a bar, restaurant and drinking destination nestled into a century-old industrial building in the Flats area. And, while details regarding the menu are still under wraps, Michael shared that the location is nestled right on the Cuyahoga River, so patrons can look forward to savoring his signature flavors and waterfront views along with their whiskey and beer.

Michael's Books

Somehow, between revitalizing his hometown’s culinary scene, earning the title of Iron Chef and opening several successful restaurants, Michael has managed to write several best-selling cookbooks. Michael published his first cookbook, Michael Symon’s Live to Cook: Recipes and Techniques to Rock Your Kitchen, in 2009. Since that time, he has released 10 additional books exploring various techniques and approaches, including cooking over a fire, using five ingredients or less and recipes designed to support low-inflammation lifestyles. His latest release? Symon's Dinners Cooking Out: 100 Recipes That Redefine Outdoor Cooking. Snag your copy below to brush up on your grilling skills and learn Michael’s top tips and tricks for alfresco entertaining as we head into cookout season.

Fun Facts

• His birthday is September 19, making him a detail-oriented and problem-solving Virgo.
• He was born during the Chinese Zodiac Year of the Rooster and has the diligence and competitive spirit to prove it.
• On his website, Michael shares that his last supper would be his mom’s lasagna and his guilty pleasure is salt & vinegar chips with Lawson’s dip.
• Michael won the prestigious James Beard Foundation Award for ‘Best Chef: Great Lakes’ in 2009.
• His restaurant, Angeline, was named in honor of his mother, Angel Symon.
• The tatted chef sat down for his first tattoo — a cartoon devil — when he was still in high school.
• Yes, Bobby Flay is his buddy in real life.

Michael's Philanthropic Work

Giving back is part of Michael’s legacy. Together with his wife, Liz, the esteemed chef started the Michael D. Symon Foundation Inc. in 2010 for educational and charitable purposes. The focus of his foundation began as assisting the Cleveland culinary scene and now partners with national organizations, including No Kid Hungry, Autism Speaks, City Harvest and Urban Community Schools.

Michael's Recipes