Jeff Michaud
The Executive chef/owner of Osteria Restaurant, began his cooking career at the age of 13 in a pizza shop in New Hampshire, where he was raised. Inspired by the cooking and beautiful wedding cakes made by his grandmother Jeff attended the Culinary Institute of America and graduated in 1998.Upon graduation, Jeff moved to Aspen, Co to join the kitchen staff at the Caribou Club, where he worked his way up to Executive Sous Chef. After he completed his tenure in Aspen, Jeff moved to Philadelphia to work for critically acclaimed Chef Marc Vetri at Ristorante Vetri as the Sous Chef. Discovering his love for Italian cooking in Marc's kitchen, Jeff decided to further hone his skills by moving to Bergamo, Lombardia, Italy. His first stop was working at a family owned butcher shop, Mangilli, in the province to refine his skills in meat fabrication, sausage, and salame making. Over the next three years Jeff worked his way through the top restaurants of Bergamo including Michelin starred Frosio and La Lucanda as well as La Brugheria, Ristorante Loro, Ol Fa Pasticceria. His travel through Bergamo culminated with the position of Executive Chef at Locanda del Biancospino a small Inn in the foothills of the Alps. After serving as the opening chef, Jeff returned to the states and took several chef’s positions throughout New England before returning to Philadelphia and rejoining the Vetri team to open Osteria, which, at just 5 months old, has already been named "Best New Restaurant" by Philadelphia magazine. In May of 2010 Jeff received the prestigious James Beard Award for "Best Chef Mid-Atlantic".