With 30 years of experience in foodservice, Michael Manno brings a flair for menu creativity and operational prowess. His mission is to serve guests and employees with the same humble service leadership that keeps smiles on everyone’s faces.
Destined to hone his own food journey, Chef Manno forges his own path with a deep respect for the chef’s life and journey, serving in the chef-owned fine dining space for the first 10 years of his career under the mentorship of Chef Joel Findlay, the owner of 302 West Restaurant in Geneva, Illinois. He spent the next decade working in independent commercial, and non-commercial foodservice, paving the way to Custom Culinary®.
Chef Manno is honored to be part of such a talented team of chefs consulting and supporting end users and customers in a field he's deeply committed to. Remember: #betruetothefood.
FAVORITE PRODUCTS
8305 - Custom Culinary® Master’s Touch® Herb Roasted Beef Concentrate
View Product
1288 - Custom Culinary® Master's Touch® Cream Soup Base
View Product
6809 - Custom Culinary® True Foundations® Chicken Liquid Stock Concentrate
View Product
1776 - Custom Culinary® Chef's Own® Country Gravy Mix
View Product
Dish It Out: Chef manno Q&A
YEARS IN FOODSERVICE INDUSTRY:
30
WHEN DID YOU KNOW YOU WERE GOING TO BECOME A CHEF?
I was pointed in the direction of culinary hospitality as a young child, having grown up in an Italian household eating specialties from Sicily and Calabria and with family who ran restaurants in Chicago. I used to watch Julia Child on TV after always being inspired in my mother’s kitchen.
WHAT'S THE BEST ADVICE YOU HAVE EVER RECEIVED?
Make it nice or do it twice! The best quality control is the chef's discernment!
IMAGINE YOU COULD HAVE DINNER WITH ANY THREE PEOPLE, LIVING OR DEAD WHO WOULD YOU PICK AND WHY?
Francis Mallmann and Marcella Hazan and Jeff Buckley. They all create amazing art, and I would love to hear their conversations and pick their creative and beautiful minds.
MEMBERSHIPS:
Research Chef Association (RCA).
MEET THE TEAM