Michael Magliano “Chef Mags” has a formidable culinary background. He started going to plant-based cooking in Kansas City far before it was popularized, studied classical cooking in Napa and continues to be on the cutting edge of trends in the ever-changing world of gastronomy.

He worked under Thomas Keller at The French Laundry when it was named the #1 restaurant in the world, opened the Craft restaurants in Dallas and Los Angeles for Tom Colicchio, and worked at Michelin star restaurant Quince in San Francisco.He then met chefs Jon Shook and Vinny Dotolo and went to work for them at the cult Los Angeles eatery, Animal.

After that, chef Mags became the Executive Chef at the Soho houses in both Los Angeles and New York, and opened up Gusto 501, a 5-story Italian eatery in Toronto.Currently living in Los Angeles, he is inspired by California Cuisine and the phenomenal access to farms, foraging, and fresh ingredients.