Case Study: Chef Michael Symon

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Why Michael Symon Is A Highly-Acclaimed Celebrities In The Culinary World? Chef Michael Symon has dominated the world of culinary. This well-celebrated American chef cooks with soul. Chef Symon wears many hats. Apart from being a famous chef, he is also a television personality, a restaurateur and a book author. His popularity flourished when he won the James Beard Foundation Award and the Iron Chef America. He being raised in a Greek and Sicilian family, this Cleveland native makes boldly flavored and profoundly satisfying food at his restaurants in the heartland of America. Chef Symon was born in September 19, 1969 in Cleveland, Ohio to mather Angel Symon and father Dennis Symon. He belongs to a Greek, Italian and Eastern European ancestry. He grew up in North Olmsted. He attended the Culinary Institute of America in Hyde Park, New York and graduated in 1990. His cooking career started when he worked as a part-time cook at Gepetto’s on Warren Rd. Later on, he began working at the Mediterranean restaurant called Player’s in Lakewood. In 1993, Symon became a chef and moved to Piccolo Mondo. He worked there for a couple of years and eventually moved to Caxton Café. In 1997, he and his wife Liz Shanahan opened Lola in Tremont, Cleveland. The restaurant was named after the aunt of Chef Symon. Lynda Khoury and Gerry Groh were the previous owners of the restaurant which was formerly called Bohemia. Lola received outstanding reviews and awarded as ‘America’s Best

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