Michael Fiorelli, Chef de Cuisine

100 Terranea Way in Rancho Palos Verdes | 310-265-2800 | marselrestaurant.com

Born and raised in Long Island, NY, Michael Fiorelli started his culinary career at a very young age. Over the years he worked in many culinary capacities under a variety of James Beard Award-winning chefs to learn the ropes in the kitchen. With years of training and a passion to showcase his own carefully developed signature style, Chef Fiorelli moved to California in 2006 and accepted his current position as Chef de Cuisine at Mar’sel, the signature restaurant at the Terranea Resort and Spa in Rancho Palos Verdes. Fiorelli’s modern interpretation of a classic, California-inspired menu that utilizes local, seasonal ingredients with mouthwatering results and his colorful dishes, refreshing presentations and strict attention to detail impress even the most sophisticated palate. Chef Fiorelli’s inspiration comes from farmers who dedicate their lives to respecting the earth and local communities.

Describe your cooking style.

“My cooking style is very simple. I cook foods that I like to eat. It can change like my mood. Sometimes I’ll crave a salad of raw vegetables dressed simply with lemon and olive oil, and other times I feel like eating deep-fried pigs ears with béarnaise.”

What do you like to eat when you’re not cooking?

“Everything. I like to get around LA as much as I can and see what other chefs are doing. Lately it’s been a toss-up between Umami Burger or the `Basic Three’ at Real Food Daily.”

What’s your favorite kitchen tool?

“A sharp chef’s knife and a Vita-Prep blender.”

What is one word that you most want associated with you and your cooking?

“Personal. I care very much about the food I cook, and there is no better feeling than when people tell me they love eating it. If you don’t like it, on the other hand, I take that very personally.”

Do you focus on cooking with local foods?

“In Southern California, almost by default you really have to focus on local foods. The selection of produce here is amazing—so good, in fact, that the chefs in our country who are not cooking locally are probably sourcing their product from here.”