Michael Rubino

Before the ripe age of 30, Napa Valley Grille’s new chef in San Diego has accomplished his big career goal--to achieve an executive chef position--and much more.

“I am a very interesting person,” Michael says jokingly.  “Actually, I am just consumed with work.  If I wasn’t cooking, I don’t know what I’d be doing.”

Michael Rubino is a young, ambitious gourmand who is proud to have prepared food for big names such as Danny Elfman, the composer for “The Simpsons,” and renowned professional golfers including Tiger Woods, Mark O’Meara and Annika Sorensen.

He has earned two Associate’s Degrees: One in Hotel and Restaurant Management from California’s Moorpark College in 1998 and the other in Occupational Science from the California School of Culinary Arts-Le Cordon Bleu in 2000.

“Michael is a rising star,” says Anne Conness, director of operations and executive chef at Westwood’s Napa Valley Grille.  “He has great, fresh ideas coupled with clean, classical execution.”

Anne originally hired Michael in 2004 as executive sous chef at Napa Valley Grille’s Westwood location before she offered him the position as executive chef in San Diego.  Prior to Napa Valley Grille, he acquired experience at Hollywood’s former Alex Restaurant, as well as Saddle Peak Lodge in Calabasas and Ciudad in Los Angeles.  Michael has also worked for Spago Catering at the Academy Awards in 2000 and the prestigious Isleworth Golf Tournament in May 2005.

So, what hasn’t Chef Michael done?  The New York native’s next aspiration is to open his own restaurant within the next 10 years.  His concept is an upscale restaurant where he’ll incorporate his Sicilian heritage and cooking technique to dish up freshly baked breads, homemade sausages and other delicacies.

The good news is that you don’t have to wait until the next decade to try his cuisine.  Some of the latest additions to Napa Valley Grille’s dinner menu include Barramundi with light tomato broth, cockle clams, and chorizo sausage, as well as his Grilled Calamari Plate accompanied by a corn and piquillo pepper salad drizzled with parsley oil.  Must-have lunch items are his Homemade Sausage and Pepper Sandwich and the Grilled Cheese with Gruyere, tomatoes and braised fennel.

“With Michael’s talent and positive energy, we can now take Napa Valley Grille to the next level,” Anne concludes.