Growing up on her family's southwest Michigan farm inspired
Michelle Masiello to learn much of the lush flavors and simple
ideals of fresh hand-churned cheese. A graduate with honors in
restaurant and hotel management from Michigan State
University, Michelle began her training at the Culinary
Institute of Florida in Palm Beach, working in various
prestigious restaurants before moving in 1994 to New York
City. She served as general manager of a classic brasserie in
Greenwich Village before working as the pastry chef at Verbena
and the sous chef at Tanda. Michelle joined Artisanal Premium
Cheese in 2003, where she is the production manager, assisting
in cheese selection and ensuring that all customers receive
the world's finest artisanal cheeses at their peak of
flavor.
