Chef Michael Aiello

Michael Aiello is the executive chef at Paterno’s at the Park.  He joined the restaurant sixteen months ago, having previously been sous chef at Edgemont Country Club.   Chef Michael is a graduate of the Culinary Institute of America in Hyde Park.

Michael Aiello is the executive chef at Paterno’s at the Park.

Michael Aiello is the executive chef at Paterno’s at the Park.  He joined the restaurant sixteen months ago as sous chef before quickly being promoted.  Prior to Paterno’s he spent a couple years at Edgemont Country Club under Executive Chef, Jeremy Still.   Chef Michael is a graduate of the Culinary Institute of America in Hyde Park.  He is a Charleston native, and began his very first culinary experiences at age fifteen, working for the late Robert Wong at Bridge Road Bistro working as a dish washer – quickly progressing through a series of increasingly more responsible positions until he left for culinary school.

Both Chef Wong, the Bistro owner, and then Executive Chef, Paco Aceves, (himself a CIA-Hyde Park graduate) took Michael under their wing.  Working under great mentors and pursuing a formal education, Michael not only increased his culinary skills, but also learned the importance of using fresh local ingredients – an emphasis that he brings to the Cast Iron Cook-Off