Michael Romano

Michael Romano, Chef-Partner

Chef-Partner of Union Square Café, Michael Romano joined Union Square Cafe as Executive Chef in 1988. Six months later The New York Times elevated the restaurant to three stars. Since then, Michael has earned numerous accolades, including James Beard awards for "Who's Who of Food and Beverage in America" and "Best Chef New York", as well as Food & Wine magazine's "Best New Chef in America". Under his leadership, Union Square Cafe has been ranked #1 or #2 Most Popular in the New York City Zagat Survey since 1996. Michael has co-authored two cookbooks with Danny Meyer, The Union Square Cafe Cookbook and Second Helpings (both HarperCollins).

In addition to his role at Union Square Cafe, Michael is President of Culinary Development for Union Square Hospitality Group, which includes some of the most highly acclaimed restaurants in NYC. He is responsible for the development of culinary programs and kitchen design across all of USHG. He continues to collaborate closely with Union Square Cafe's Executive Chef Carmen Quagliata, and he helps select and serve as a mentor to USHG's peerless team of award-winning chefs. Michael is also directly responsible for USHG's role in Union Square Tokyo.