Michael Bloise started working in kitchens at age 14, after his father was disabled, to help his family make ends meet. After working in fast-food restaurants and casual dinnerhouses, he went to culinary school and then was taken under the wing of Christophe Gerard, chef of 1220 at the Tides in the South Beach area of Miami Beach, Fla. From there he went to the Loews hotel, also in South Beach, where he started as a line cook in the fine-dining Gaucho Room. Within a year he ...
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