About Michael Serpa
Michael grew up by the stove. He hails from a family of Cuban chefs, including his dad, grandfather, and two uncles. He spent his summers as a youth at his father's Miami restaurant, doing whatever he could to get on the line. During his high school years in Pennsylvania, Michael worked nights at local restaurants, getting a taste for the restaurant world. When time for college came and his boxes packed, he decided to withdraw from Penn State (he'd make a terrible politician anyways) and do what he loved best, cooking. After attending the Culinary Institute of America in Hyde Park, NY, Michael made the move to New York City. In New York Michael connected with the Olives NY group and worked under chef Michael Crain. After working at Olives in NY, Michael made his way to Boston to work at Olives in Charlestown. He soon took over the kitchen at Neptune Oyster in the North End. Michael started cooking at Neptune in 2008 and had a long run with much success, helping bring the restaurant local and national acclaim as Executive Chef. Seeking a way to continue to challenge himself, Michael departed Neptune to open Select Oyster Bar in Boston's Back Bay, which opened in April 2015 in Boston's Back Bay.