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Michael Sabella

San Francisco, United States


Chef Mike is a fourth-generation San Franciscan restaurateur. He started in the industry at the age of eight, peeling prawns at his family’s restaurant on Fisherman’s Wharf-- a skill developed from his great grandfather Luciano first arriving in San Francisco from Sicily in 1887. He honed his skills while attending the Culinary Institute of America in Hyde Park, N.Y., where he graduated with honors in 1981. Mike was the executive chef at A. Sabella’s seafood restaurant from 1983 through 1998. In 1986 he became operating partner. Mike has appeared on BC, NBC, The Discovery Channel, CNN, and several local television and radio stations. He has taught cooking classes for William’s Sonoma, Shallots Cooking Schools, Santa Rosa Junior College, JobCorp’s advanced culinary training on Treasure Island, the California Culinary Academy, and with James eard at Macy’s. He has also appeared briefly in films such as Father’s Day with Robin Williams and illy Crystal, and Village of the Damned with Christopher Reeves, and produced food for television sets. Since leaving the Wharf, Chef Mike has consulted on projects for several companies including ndre Boudin Bakeries and Instill’s Foodscape Project in conjunction with the National Restaurant Association. In 2000, he was vice president of business development for ountyfood.com, a foodservice related Internet company. He owned and operated Sabella’s Seafood Restaurant in West Portal, San Francisco from 2001 until 2004, and was a chef instructor for the California Culinary Academy in San Francisco. Mike also consulted at SFO for Gate Gourmet, the world’s largest airline catering company where he helped design and implement menus for United Airlines, ritish Airways, Delta, Northwest, KLM, EVA, Cathay Pacific, Air China, Asiana, Hawaiian, and others, producing up to 26,000 meals per day and $67 million in annual sales. Mike also owned and operated Sabella’s Deli and Sabella’s Restaurant of West Portal.


San Francisco, United States