- marlo monthly
Michael Leviton brings to the table over three decades of experience in the restaurant, hospitality and food industries. A nationally recognized chef, Michael is also a passionate advocate for a more sustainable food system and “green” restaurant practices. He has a well known reputation for staying on the pulse of restaurant and dining trends, and for establishing systems for high-quality, profitable and lasting restaurants. Equipped with an impressive repertoire of skills and smarts, Michael is an eight-time nominee for James Beard Foundation Awards, was a Food & Wine magazine Best New Chefs and had been included in the Best Chefs in America list for the past three years.
In addition to providing hospitality consulting services to marlo clients, Michael also works as a strategy and operations consultant for companies in the food service industry, applying lean design and ecosystem management approaches to prime them for growth and profitability. Additionally, Michael has, for over fifteen years, been a part of the core faculty at Boston University’s Metropolitan College Culinary Arts program.
Prior to his work as an advisor for hospitality brands, Michael was the Executive Chef and Owner at Lumiere in Newton, Executive Chef and Co-Founder of Area Four in Cambridge, and Executive Chef at Persephone in Boston.
He has been the recipient of national awards and accolades from many notable publications including: Bon Appétit, Food & Wine, Gourmet and Saveur. A respected and sought-after source in the sustainability field, Michael is a member of the Monterey Bay Aquarium’s Seafood Watch Blue Ribbon Task Force, and served seven years on the Chefs Collaborative Board of Directors in Boston, leading the Board for three.
Michael graduated from Wesleyan University as an Honors student with a Bachelor of Arts in Psychology. He resides in Lexington, Massachusetts with his wife and children, reveling in the typical suburban life he swore he would never have.