The Chefs
Michael Sherman, chef/owner, has been cooking in Manhattan for 10 years. Having worked with some of the great chefs, including Charlie Palmer at Aureole, David Bouley at his original namesake, Gray Kunz at Lespinasse in the St. Regis Hotel and Wayne Nish at March, he feels confident that his food will satisfy the most incredulous gourmand. Michael's dedication to local, seasonal and organic produce; wild, local fish; and free-range, naturally raised poultry and meat, insures diners that only the best things on earth are used in his cooking.
Check out chef Sherman's cooking video on Bronxnet
Chef Sherman joins Bronxnet to share and enlighten on the culinary arts as part of the Emmy Award winning program Open. Experience and learn to prepare simple season cuisinine in the vignettes provided below. Click here.
Lisa Sherman, pastry chef, has also spent time working at Lespinasse, but in the pastry kitchen. While Michael was attending school at the Culinary Institute of America, Lisa worked at Bread Alone in the Catskills. It was growing up with her mother constantly baking pies and other simple desserts that had the greatest influence on her skills and style.