Michael Chiarello, renowned restaurateur, celebrity chef, and former Food Network star, passed away at 61. He died on Saturday at Queen of the Valley Medical Center in Napa, California, where he was receiving treatment for a severe allergic reaction that resulted in anaphylactic shock. Chiarello was known for his Italian-influenced Californian cuisine and numerous television appearances.
Chiarello’s restaurant group, Gruppo Chiarello, confirmed his death. A representative stated, “He spent his final moments surrounded by family and friends, who respectfully asked for privacy during this immensely sad and difficult period.”
He is survived by his ex-wife, Eileen Gordon, and their four children Aidan, Margaux, Felicia, and Giana.
A statement from his family expressed their deep mourning and described Chiarello as a culinary genius, creative soul, and dedicated family man. They reminisced about the memories shared around the table and pledged to carry on his legacy of savoring life’s flavors.
Chiarello was born on January 26, 1962, and received culinary education at the Culinary Institute of America in New York. In 1985, he was named Chef of the Year by Food & Wine Magazine. He hosted various cooking shows on PBS, Food Network, Fine Living, and Cooking Channel for ten years. He also made appearances on popular shows like Top Chef, Top Chef Masters, and The Next Iron Chef.
In 1987, Chiarello opened Tra Vigne, a highly acclaimed restaurant in Napa Valley, California. He later established other successful restaurants such as Bottega, Coqueta, and Ottimo. In 1999, he ventured into winemaking with the creation of Chiarello Family Vineyards.
Chiarello’s contributions to the culinary world were recognized with a Daytime Emmy Award in 2005 for Outstanding Service Show Host. Besides his television career, he authored several books, including Bottega: Bold Italian Flavors from the Heart of California’s Wine Country, At Home with Michael Chiarello: Easy Entertaining, and Michael Chiarello’s Casual Cooking. He was also applauded for his sustainable culinary philosophy and emphasis on shared meals.
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