Executive Chef and Owner
Radius, Via Matta and Alta Strada restaurants
Michael Schlow – Executive Chef and Owner of Radius, Via Matta, Alta Strada, and Tico restaurants – is recognized as one of the leading chefs in the United States. Since moving to Boston from New York City in 1995, Schlow has been at the culinary forefront, helping define and shape the city’s restaurant landscape.
He opened his first restaurant, Radius, in January 1999 and succeeded in creating what many call the “Best Restaurant” in Boston. Radius, which features Modern French cuisine, has received many accolades and awards, including being recognized as one of the top “25 Best American Restaurants” by Gourmet, “Best New Restaurant” by Food & Wine and “Best New Restaurants in America” by Esquire. The year 2000 was a very good one for Schlow as he won the distinguished James Beard Award of Excellence for “Best Chef in the Northeast,” was named “Best Chef in the Country” by Sante, and was given the “Robert Mondavi Culinary Award of Excellence,” handed out to only six chefs per year. Radius also received Boston’s highest culinary honor in 2006, a perfect 4-star review by the Boston Globe, one of only two restaurants to hold that distinction.
In 2002, Schlow opened Via Matta, an exciting, authentic Italian restaurant in the Back Bay section of Boston. An instant hit, Via Matta was named one of “America’s Best Restaurants” by Gourmet and “Best New Restaurants in America” in Esquire.
The following year, Michael was involved in the opening of yet another successful operation, Great Bay, which featured sophisticated seafood and among its many awards was voted “Best Seafood Restaurant in Boston” by Boston Magazine.
In May of 2006, Schlow launched Good Essen, a company that handles all of his culinary activities and ventures. The name pays homage to his grandmother, a great cook who often said “good essen”, which translates to “good eating” in Yiddish. It is thru Good Essen that Michael consults for companies such as the Marriot Renaissance, The Greatest Bar, and others.
In January of 2007, Chef Schlow opened a casual Italian restaurant, Alta Strada, in the Boston suburb of Wellesley, MA. The restaurant is fast-paced, approachable and features a separate specialty gourmet market.
In May of 2008 Schlow added a second Alta Strada to his emerging restaurant group, this time at the wildly popular MGM Grand at Foxwoods in Connecticut.
He is also the author of “It’s About Time: Great Recipes for Everyday Life”, published by Steerforth Press in 2005.
Schlow did his early training at the Academy of Culinary Arts in New Jersey and then began his career with renowned New York restaurateur Pino Luongo, immediately adopting a commitment to the elegance and simplicity of true Tuscan cooking.
“Less is more” became a trademark as Schlow spent time at Luongo’s Manhattan hot spots, Coco Pazzo and Le Madri, eventually becoming the Executive Chef of Luongo’s famed Long Island institution, Sapore di Mare.
He further matured and honed his skills at Craig Shelton’s Ryland Inn, which helped finesse Schlow’s early education. He remains a devotee of Shelton, Luongo, Jean-Louis Palladin and Joel Robuchon.
The many accolades that have been bestowed upon his various restaurants have helped to solidify Chef Schlow’s culinary reputation, bringing him to national attention. He makes numerous television appearances on network and cable food programs, including the Today Show, Top Chef Masters, Nightline, Good Morning America, Food Network, and the CBS Morning Show. His presence is requested at the most prestigious culinary events including The Masters of Food and Wine in Carmel, CA, The South Beach Food and Wine Festival, The World Culinary Summit in Dubai, and the World Gourmet Summit in Singapore. He participates in numerous benefits and charities in Boston and around the US, and won a humanitarian award for his creation of A Dinner of Hope, a black-tie affair benefiting children with AIDS.
Michael makes his home in Boston, Massachusetts, and continues to travel to expand his culinary knowledge..