Chef Michael Gonzalez

Bistro on Biltmore Estate, Asheville

Gonzalez has worked in restaurants in Charleston, South Carolina, and Chapel Hill. He’s been cooking for 20 years, and most recently worked as chef de cuisine at the Inn on Biltmore Estate. He stepped into the role of executive chef at the Bistro a year and a half ago. Gonzalez attended Johnson & Wales University in Charleston, and graduated with an A.A.S. degree in culinary arts. His focus in the kitchen is on quality, seasonal ingredients. He describes his cooking style as modern American with French flair.

Q: What secret ingredient would you like to work with?
A: Onions or maybe potatoes; both are like blank canvases.

Q: What edge do you have in this competition?
A: I try to come across with an innovative approach to simple ingredients. I’m very focused.

Q: Favorite celebrity chef?
A: Rick Tramonto. His food is avant-garde.

Q: If you could make one phone call during the competition, whom would you call?
A: Brian Ross. He’s the Food & Beverage Director for the estate and was the Executive Chef for years.

Photograph by Matt Rose

http://www.biltmore.com/visit/dining/bistro/

Click here to see when this chef will compete.

Sign Up For The AWFF eNewsletter!

Chef Michael Gonzalez