Michael graduated from Chef John Folse Culinary Institute at Nicholls State University in Thibodaux, LA. After working in area restaurants including Chef Folse’s Lafitte’s Landing, he began working in the newly opened restaurant "August" in 2002. After six months, he took leave to spend time studying and working in Italy and Germany, spending four months in the Italian Riviera and fourteen months in Germany.

After Hurricane Katrina hit, Michael returned home, running food to St. Bernard in the mornings and working the "August" line at night. In 2007, he was promoted to Chef de Cuisine where he remains today, earning consistently positive reviews, establishing firm relationships with local farmers and using the best local ingredients in his award-winning food.

Where: MoPho, New Orleans 514 City Park Ave.; 504-482-6845; mophonola.com

Why Gulotta is amazing: He’s turning out awesome, Delta-inspired Vietnamese food—like pho with oxtail and mustard greens—in a casual strip-mall restaurant that explores the seafood traditions around both Southeast Asia and the American South.

Résumé: August, New Orleans; travel/guest chef roles in Germany at Spielweg and in Liguria, Italy; Marisol, New Orleans

Education: Nicholls State University, Thibodaux, LA

Quintessential dish: Red pepper jelly clams, braised with white wine, mint, pepper jelly and coconut milk, and served with beignets. "It’s a Southeast Asian dish reinterpreted through Louisiana."

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