On The Table With Chef Michael Rene

He learned to cook in a small restaurant on the water. Michael Rene, who is now the executive chef at Fiorella’s, started as a dishwasher and one day the chef asked him to move up to the line.

“I never looked back,” said Rene.

Rene attended the Culinary Institute of America in 1999 and worked at Alforna Restaurant and La Campania before taking the position at Fiorella’s.

Most important chef’s tool: My brain

What’s in your fridge at home? A ton of healthy food and vegetables; my wife is a health nut!

Ever cook for anyone famous? I’ve cooked for Kevin Garnett and Paul Pierce when they were on the Celtics.

If you could cook for anyone, dead or alive, who would it be? My brother

Best cooking music: No question about it: jazz

Favorite dish to make: Braised lamb shanks

Favorite dish on the menu: Veal saltimboca

Most inspirational to you as a chef: My mom and pop. Without their support, I would not be the person I am today.

Cooking shows you watch? “Diners, Drive-Ins and Dives.” It’s a great chefs’ series.

Fiorella’s is located at 187 North St., Newtonville

Know a chef who should be profiled? Have restaurant or food news? We’d love to hear from you. Email charlene.arsenault@patch.com.

Photo submitted