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Michael William Batt
hails from NYC and has been described by NY Magazines’
Hal Rubenstein as “ingenious”. Batt has been featured
as a guest chef on various Food Network programs as well as
received highly acclaimed reviews from The NY Times, NY Magazine,
The NY Post & Crain’s Magazine. Batt
graduated from the Culinary Institute of America in 1990
at the top of his class and immediately began working in
some of Manhattans top eateries, including Patroon, Lespinasse,
The Royalton & Windows on the World. His talent and
successes which continue to impress his mentors and master
chefs Geoffrey Zakarian (Town, LeCirque), Gray Kunz (L’Espinasse)
& Terrence Brennan (Picholine, Artisinal) were the same
talents and skill that earned him the Executive Chef positions
at City Hall—the restaurant, Thom, and Terrence Brennan’s
Seafood & Chop House. |
