Born and raised in Cleveland, Michael Symon built a reputation for bold, meat centered cooking rooted in his Greek and Sicilian heritage. A charismatic Chef and media personality, he blends comfort, smoke, and fire into approachable dishes that celebrate Midwestern ingredients.
Michael Symon's Formal Culinary Training
Michael Symon sharpened his skills at the Culinary Institute of America in Hyde Park, New York, graduating in 1990. The school provided classical technique and a foundation that Symon later combined with hands on experience from Cleveland kitchens where regional flavors shaped his style.
Before culinary school, he gained early practical experience working part time at local restaurants and pizza shops while growing up in North Olmsted, Ohio. Those formative jobs taught him speed, knife work, and a respect for honest, high quality ingredients.
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Michael Symon Restaurants & Businesses
Symon has built a varied restaurant portfolio that ranges from fine dining to casual concepts, often emphasizing meat, smoke, and grilling as central techniques.
- Lola (1997) – Opened in Cleveland's Tremont neighborhood with Liz Shanahan, Lola showcased bold, seasonal cooking and earned national recognition, including placement on lists of America’s best restaurants.
- Lolita – A more casual, Latin influenced spot in Cleveland that expanded Symon’s audience and offered a laid back menu with big flavors.
- Parea (2006) – A New York City restaurant focused on modern Greek cuisine. Though it closed a few years later, it reflected Symon’s Mediterranean roots.
- Roast (2008) – Located in Detroit, Roast emphasized regional meats and seasonal produce and was named Restaurant of the Year by local critics.
- Mabel's BBQ (2016) – A tribute to Cleveland barbecue styles and flavors, named for his grandmother, with smoke forward dishes and a focus on brisket and chops.
- Bar Symon and B Spot Burgers – Concepts that broadened his reach into casual dining and approachable, high quality comfort food.
- Angeline – Opened at the Borgata in Atlantic City, a nod to his mother with Italian and Mediterranean influences aimed at a hotel dining audience.
Across these ventures Symon has balanced flagship fine dining with neighborhood friendly concepts, often partnering with his wife and emphasizing hospitality and hearty cooking.
Michael Symon's Other Ventures
Beyond restaurants, Symon has extended his brand into books, product lines, and public events.
- Cookbooks: He is the author of multiple cookbooks that teach home cooks to work with bold flavors, smoke, and simple technique.
- Product Lines: Symon has partnered on branded sauces, spice blends, and cookware that echo his straightforward, meat forward approach to cooking.
- Philanthropy and Events: He has been active in charity work and became the first Chef to host the Farm Aid benefit concert in 2010, linking food, farming, and community.
Michael Symon Shows
Symon’s energetic presence translated well to television, where he became a familiar face on competitive and daytime programs.
- Iron Chef America – Frequent competitor and eventual Iron Chef, showcasing his command of technique under pressure.
- The Next Iron Chef – Competed and appeared as a mentor and judge on related programs.
- The Chew (2011–2018) – Co host of the Emmy winning daytime talk and food show, where he brought approachable recipes and lively commentary to a broad audience.
- Other Appearances – Regular guest spots across Food Network and national food programming, furthering his role as a television Chef and educator.
Through TV Symon taught technique, celebrated Midwestern ingredients, and helped normalize the idea of chefs as both craftsmen and entertainers.
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Michael Symon Awards and Accolades
Symon’s work has been recognized by his peers and critics with several major honors.
- James Beard Foundation
- Best Chef, Great Lakes (2009)
- Food & Wine
- Named one of the Ten Best New Chefs in America (1998)
- Regional Recognition
- Roast and other restaurants have received local awards and praise, solidifying his reputation in Cleveland, Detroit, and beyond.
- Television
- Part of The Chew team that won a Daytime Emmy, and multiple televised appearances that raised his national profile.
Michael Symon Personal Life
Michael Symon was born September 19, 1969, in Cleveland, Ohio. He comes from a family of Greek, Sicilian, and Eastern European descent, influences that surface regularly in his cooking.
He married Liz Shanahan on November 1, 1998. The couple have worked together on restaurant projects and share a focus on hospitality and culinary entrepreneurship. Symon is also a grandfather.
Outside the kitchen he enjoys riding his motorcycle, playing golf, gardening, and spending time with family and his staffy bull terrier, Norman. These pursuits feed into a pragmatic, hands on approach to life and food.
Michael Symon Family and Friends
Symon often credits his family for shaping his palate and work ethic. Traditional recipes and Sunday meals provided the foundation for his savory, meat forward style.
His partnership with Liz Shanahan has been central to his career, from launching Lola to building later concepts. Family and community remain core to how he approaches restaurants and public projects.
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Michael Symon Chef Profile: Conclusion
Michael Symon is a Chef whose food celebrates smoke, fire, and Mediterranean rooted flavors delivered with Midwestern hospitality. He has succeeded across restaurants, television, and publishing by staying true to straightforward, bold cooking.
Whether running a barbecue focused spot, a fine dining room, or speaking to millions on television, Symon has helped define a style that is muscular, comforting, and distinctly American.
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