Michael Scelfo
Executive Chef

Michael Scelfo has been drawn to the kitchen for as long as he can remember. A Western Culinary Institute grad, Michael spent quality time as a young cook in the James Beard award-winning Wildwood Kitchen in Portland, Oregon. During that time, Michael’s love for creating vibrant, ingredient-forward dishes was nurtured. Four years later, at the age of 25, he found himself receiving a 2 ½ star review in The New York Times while at the helm of Long Island’s sophisticated Blond. He has since overseen the kitchens of several neighborhood joints with cult-like followings, including Dedo, North Street Grill and Tea-Tray in the Sky at which he landed a three star review in The Boston Globe. His most recent post as executive chef at Good Life resulted in a Stuff@night dining award.

Over the years, critics’ reviews of Scelfo’s food techniques have reflected his culinary philosophy: serious food does not have to be pretentious. His ever evolving culinary style is heavily influenced by local, seasonal produce. Chef Scelfo favors using ingredients that tickle his fancy or have deep, personal meaning such as dovetailing off of his grandmother’s home-made recipes or his cutting-edge use of whimsical ingredients ranging from tea to farro and root beer.

In what little spare time he has, Michael can be found smoking a wide variety of meats at his home and spending time with his family. A native of Long Island, New York, Michael lives in Holliston with his wife and three children.s,