Michael Pirolo

Michael Pirolo


About Michael Pirolo

Born in Queens, New York, but raised in Avellino, Italy, James Beard Semi Finalist Chef Pirolo comes from a fiercely passionate food family. So much, in fact, that at the age of 21 he enrolled in culinary school in Torino, Italy; a formal education that led to apprenticeships at Michelin-starred establishments such as La Voglia Matta in Bologna and Café Groppi in Piemonte. After finishing his degree, he relocated to New York and changed tracks, immersing himself in French cuisine before relocating to Philadelphia to take the role of sous chef at Alfred Portale’s Striped Bass, where he met Chaefsky. A friendship turned to romance and when Pirolo had the opportunity to return to New York to take a post at Chris Lee’s Gilt at the Palace Hotel, Chaefsky went with him. During Pirolo’s time at Gilt, the restaurant earned two Michelin stars. Following his love of Italian cuisine and striking up a professional bond with celeb chef/restauranteur Scott Conant, Pirolo joined Conant’s Scarpetta restaurant in New York, then relocated to Miami to take the helm as chef de cuisine of Scarpetta at Fontainebleau Miami Beach. There, Pirolo made a name for himself and rose through the media ranks as a rising star in Miami’s culinary community, an earnest, hard-working, careerist “chef’s chef.” A rare 4-star review from Miami Herald food critic Victoria Pesce Elliot helped elevate his profile and set the stage for Pirolo to move out on his own. He opened Macchialina with Chaefsky on Miami Beach’s Alton Road in 2012.

Where I Go Out

At My Venues

Polenta board
$$, Outdoor Seating, Full Bar, Italian, West Avenue
"Strawberry's, sausage, mushrooms, meatballs, all served over the most subtle polenta that allows the toppings to shine. Well done chef!"
Creamy polenta
$$, Outdoor Seating, Full Bar, Italian, West Avenue
"The guys at Macchialina are killing it! If I'm feeling Italian, this is our go-to. Everything that comes out of the kitchen is fire. My favorite dish on the menu is the creamy polenta with sausage ragu. This dish is pretty decadent and oh so tasty. First of all, the polenta is perfection, so smooth and super cheesy. Then the ragu on top melds so well with the tomatoes and cipollinis to create a match made in heaven. That and a glass of nice Super Tuscan... forget about it!"