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FEATURED CHEF

Chef Michael Smith from Extra Virgin

Posted: 5/1/2010

BIO:

During a culinary career that spans nearly three decades, Chef Michael Smith honed his French cooking skills in Nice and Cassis, France, and at Chateau Pyrenees, a French restaurant in Denver; worked at esteemed Chicago restaurants, Gordon, Carlos' (in Highland Park) and Charlie Trotter's; and became Executive and Corporate Chef at The American Restaurant, in 1994. Five years later, he received a James Beard Award for 'Best Chef in the Midwest.' In 2002, Forty Sardines in Leawood, which Smith co-founded, was nominated for a James Beard Award for 'Best New Restaurant.' Extra Virgin opened next door to his highly successful Michael Smith restaurant, in Kansas City's bustling Crossroads District, last year.

PHILOSOPHY:

Smith says the menu at Extra Virgin features small plate, mezze-style dining with offerings that reflect Mediterranean, Latin American, and North African influences. "I like to use local seasonal ingredients from late April to October. With over 50 total dishes on the menu, I feel like I can be edgy with unique and unusual ingredients given that there are many mainstream items to choose from."

FEATURED CHEF ARCHIVES

Anourom Thomson
from Hereford House (posted 9/1/2010)

Executive Chef Andy Ward
from b:2 a burger boutique (posted 8/1/2010)

Marshall Roth
from Cafe Verona (posted 7/1/2010)

Robert Padilla
from Trezomare (posted 6/1/2010)

Chef Michael Smith
from Extra Virgin (posted 5/1/2010)

Executive Chef Charles d'Ablaing
from Webster House (posted 4/1/2010)

Chef Bob Brassard
from The Broadmoor Bistro (posted 3/1/2010)

Executive Chef John McClure
from Starker's Restaurant (posted 2/1/2010)

John Westerhaus and Chase Wilcox
from WestChase Grille (posted 1/1/2010)

Jennifer Maloney
from Cafe Sebastienne (posted 12/1/2009)

Jim Dennis
from Jardine's (posted 11/1/2009)

Linda Duerr
from Zest (posted 10/1/2009)

Mano Rafael
from Le Fou Frog (posted 9/1/2009)

Don Pepe
from Johnny Cascone's (posted 8/1/2009)

Tomas di Gregorio
from Em Chamas Brazilian Grill (posted 7/1/2009)

Amy Presson
from Marina Grog & Galley (posted 6/1/2009)

English Renshaw
from La Bodega (posted 5/1/2009)

Ryan Kelly
from Garozzo's Ristorante (posted 4/1/2009)

Leon Bahlmann
from Cafe Trio (posted 3/1/2009)

Greg Hunsucker
from V's Italiano Ristorante (posted 2/1/2009)

Patrick Williams
from Pierpont's at Union Station (posted 1/1/2009)

 

WHAT'S SO GREAT ABOUT INDEPENDENT CHEFS?

Independent restaurants mean fresher ingredients, chef dedicated to using the best ingredients in season, attention to detail, and many other things that you would expect.