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Michael Amiralian

Chef

Michael Amiralian
Michael Amiralian
Michael Amiralian
Michael Amiralian
Michael Amiralian
Michael Amiralian

Meet the Chef

Why did you start cooking?

I started cooking because I was working a retail job I couldn’t bear anymore. I needed something more creative and always enjoyed cooking at home so I decided to change my career path and cooking was the only thing I could see myself doing for the rest of my life that I would enjoy. It’s creative, stimulating, challenging and rewarding.

What’s your cooking background?

I went to Le Cordon Bleu culinary institute and graduated in 2009. From there I got an entry level line cook job at 80 Thoreau in Concord under Chef Carolyn Johnson. She taught me more about cooking than I learned when I was in culinary school. I worked at 80 for almost 9 years, working my way up from the garde manger station to chef de cuisine. I ran the kitchen at 80 for almost 3 years but finished my time there new years eve 2019. During the lockdown this spring I accepted a summer job as the chef of a small lunch restaurant on Squirrel Island off the coast of Boothbay Harbor Maine. When the season on the island ended, Rachel and Gavin expressed their desire to bring me onboard the WECO team. I accepted. Now I cook for WECO. So good. Shout out to Mrs. Chips.

What’s your favorite type of cuisine to cook?

My favorite type of cuisine to cook is probably Italian/mediterranean. I dig pasta. A lot. But I enjoy cooking most styles of cuisine. I really like making nachos and biscuits with sausage gravy. You know, health food.

Why do you like to cook?

I like meticulous details, and organized plates, and messy prep, and all the insanely creative people you meet, I enjoy everything that cooking is surrounded by. I am at home in a kitchen… also I like to eat.

What’s your walkout song?

You never knew (domino remix) by hieroglyphics

If you could have any super power, what would it be and why?

telekinesis

If you had to eat one thing for the rest of your life, what would it be?

Gimme pizza. P-i-z-z-a

What dish have you created that you’re most proud of?

Hard to pick one dish that I’ve made to be most proud of. I’m proud of them all. I make a pretty mean octopus terrine though.

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