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A recent transplant from the Windy City of Chicago, Chef Mike studied the art and science of food & nutrition at Purdue University and later graduated from Kendall College with a concentration in culinary arts. After working in the corporate test kitchens of Kraft Foods, developing new product concepts and recipes for everything from frozen pizzas to shelf-stable sauces to cookies, Mike formally began his teaching career at Le Cordon Bleu College of Culinary Arts in Boston. Since then, he has worked independently as a consultant for many large food companies including Walmart, Wilton, Mizkan and Nestle, offering recipe and product development services, food styling, prototyping and writing. As an educator, he teaches culinary classes to novices, food enthusiasts and has been on the faculty of Kendall College and Triton College as well. After 20 years in the industry, Mike decided to bring all his skills together at Armanino Foods where he is the Research & Development Manager and Chef, responsible for all aspects of product development as well as recipe/menu ideation for customers. Mike enjoys traveling throughout the world to experience culture and cuisine. He lives in San Francisco with his husband who also loves exploring the vibrant food scene in the Bay Area.

Armanino Chef's Blog Intro
1002, 2020

Pesto Spirals

February 10th, 2020|Recipes|

Pesto Spirals How often do you sit down at a restaurant and stuff yourself with bread or breadsticks before your meal even hits the table? As an owner/chef/operator, the idea of giving guests something free sounds like good customer service, whether it’s a bread basket, chips and salsa, peanuts, popcorn, [...]

210, 2019

Roasted Acorn Squash with Crispy Pork Belly and Creamy Garlic Sauce

October 2nd, 2019|Recipes|

Roasted Acorn Squash with Crispy Pork Belly and Creamy Garlic Sauce Nothing says Fall like squash! Though the ubiquitous butternut squash has had a starring role in our raviolis, soups, and salads, I prefer some of the other varieties - acorn and kabocha to name a few. In this recipe, [...]

3011, 2018

Mortar & Pestle

November 30th, 2018|Recipes|

Back to My Roots Roasted Root Vegetable Soup Here in Northern California, the fall and winter isn’t quite as cold as I remember from my Midwestern childhood. But that doesn’t stop me from making all kinds of soups to warm the soul. My favorite soups are always hearty [...]

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