Michael Miano’s journey to the professional kitchen started not with a whisk, but with a degree in mechanical engineering from the University of Miami. A native of Yonkers, NY, Michael quickly realized that a desk job could not satisfy his desire for active, hands-on work. Driven by a newfound calling, he traded blueprints for culinary arts, graduating from the Institute of Culinary Education in 2021. Following graduation, Michael’s professional path accelerated through some of New York City's most prestigious culinary establishments. He honed his foundational skills as a Junior Sous Chef at the acclaimed restaurant Rezdôra, where his dedication helped the team maintain its coveted Michelin star through 2022 and 2023. Building on that high-caliber background, Michael was instrumental in the highly anticipated launch of Massara. As a Sous Chef for the opening team, he took on comprehensive kitchen responsibilities, overseeing everything from initial menu development to precision protein butchery. His diverse industry experience also includes critical culinary roles at high-volume Manhattan favorites like The Dutch and Café Mars. Entrepreneurial at heart, Michael successfully ran his own private chef and pasta-teaching business in Brooklyn, bridging the gap between professional execution and interactive teaching. In April 2026, he returned to his alma mater as a Recreational Chef Instructor. Today, Michael shares his advanced technical expertise — spanning from artisanal fermentation to precision butchery — to help students elevate their home cooking. For Michael, cooking is far more than a profession; it is a profound expression of care. He dedicates his classes to giving students the confidence and skills they need to share that same love and care through food.