The Executive Chef and co-owner of Osteria Restaurant and Amis Restaurant, Jeffrey Michaud began his cooking career at the age of 13 in a pizza shop in New Hampshire, where he was raised. Inspired by the cooking and beautiful wedding cakes made by his grandmother, Jeff attended the Culinary Institute of America and graduated in 1998.
Upon graduation, he moved to Aspen, Colorado to join the kitchen staff at the Caribou Club, where he worked his way up to Executive Sous Chef. After he completed his tenure in Aspen, Jeff moved to Philadelphia to work for critically acclaimed Chef Marc Vetri at Ristorante Vetri as the Sous Chef. Discovering his love for Italian cooking in Marc's kitchen, Jeff decided to further hone his skills by moving to Bergamo, Lombardia, Italy.
His first stop was working at a family owned butcher shop, Mangilli, in the province to refine his skills in meat fabrication, sausage, and salame making. Over the next three years, Jeff worked his way through the top restaurants of Bergamo, including Michelin starred Frosio and La Lucanda, as well as La Brugheria, Ristorante Loro and Ol Fa Pasticceria. His travel through Bergamo culminated with the position of Executive Chef at Locanda del Biancospino, a small inn in the foothills of the Alps.
After serving as the Opening Chef, Jeff returned to the United States and took several chefs’ positions throughout New England before returning to Philadelphia and rejoining the Vetri team to open Osteria. In 2008, The James Beard Foundation nominated Osteria for “Best New Restaurant” and in 2010, Jeff won the James Beard Award for “Best Mid-Atlantic Chef.” He lives in Philadelphia with his wife Claudia, who is expecting their first child in the spring.
Jeff is a current member of the Vetri Foundation for Children’s Board of Directors. He is extremely committed to the Foundation’s mission of supporting the development of healthy living habits and styles in young people.
In the summer of 2010, Jeff joined Marc Vetri in working with the ESF Dream Camp, a five-week day program for at-risk children in Philadelphia. While remaining within the federal guidelines for government subsidized school meals, Jeff and Marc designed menus, prepared locally grown and freshly made lunches daily for campers. A special emphasis was placed on social interaction and communication, which was done by conducting all meals in an interactive family style manner. Due to the overwhelming success of this program, plans are underway to roll out a similar program in a local school.