Talk about starting at the very bottom: Michael J. Pivoney’s first job in a restaurant was sweeping the floor at a local hot dog shop. Of course, he was only a sixth-grader at the time and not the least bit interested in attaining a better job in foodservice. He likely had no idea of how he would move up in the business—95 floors up, to be exact—to his current position as corporate executive chef of The Signature Room at the 95th, located at the top of the John Hancock Center ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!