Renowned American chef, restaurateur, TV personality, and author, Michael D. Symon, has carved an indelible mark on the culinary world with his distinctive style and passion for food. Born on September 19, 1969, in the heart of Cleveland, Ohio, Symon’s diverse heritage—Greek, Sicilian, and Eastern European—has undeniably influenced his approach to cooking.
Symon’s culinary journey began in his hometown, where he honed his skills at Geppetto’s Pizza and Ribs. After graduating from the Culinary Institute of America in 1990, he immersed himself in the Cleveland restaurant scene, making a notable impact with stops at Player’s and Piccolo Mondo.
In 1997, Symon and his wife, Liz Shanahan, opened Lola in Cleveland’s Tremont neighborhood, setting the stage for his rise to prominence. Lola, named after his aunt, quickly became a culinary hotspot, earning accolades and a place among America’s Best Restaurants in Gourmet magazine.
Symon’s influence extended beyond Cleveland with the opening of Parea in New York City in 2006, showcasing upscale Greek cuisine. However, the restaurant closed in 2007, leading Symon to focus on expanding his empire in the Midwest.
The culinary virtuoso continued to make waves with the launch of Roast in Detroit’s Westin Book Cadillac Hotel in 2008, later crowned Restaurant of the Year by the Detroit Free Press. Symon’s ventures proliferated, including the casual Bar Symon, the burger-focused BSpot, and Mabel’s BBQ.
Despite triumphs, Symon faced challenges, such as the closure of multiple BSpot locations in 2018 and the impact of the COVID-19 pandemic on Lola and some BSpot outlets in 2020. In a surprising turn of events, Roast in Detroit shuttered its doors in January 2022.
Symon’s media presence soared with appearances on Food Network shows like Iron Chef America, The Best Thing I Ever Ate, and Burgers, Brew and ‘Que. He joined ABC’s The Chew in 2011, showcasing his culinary expertise in a daily talk show format.
Beyond the kitchen, Symon delved into literature, co-authoring cookbooks like “Michael Symon’s Live to Cook” and “Michael Symon’s Carnivore.” His books not only reflect his culinary prowess but also share his journey of using food to combat health challenges, including rheumatoid arthritis and discoid lupus.
Awards and honors have punctuated Symon’s career, including the prestigious James Beard Foundation Award for “Best Chef Great Lakes” in 2009. Symon’s culinary achievements even earned him a street named “Michael Symon Corner” in Cleveland’s Tremont neighborhood.
As Michael Symon’s culinary odyssey continues, one thing remains certain: his unwavering dedication to creating exceptional dining experiences and inspiring fellow chefs and food enthusiasts alike.