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Michael Symon is an American chef, restaurateur, television personality, and author, recognized for his contributions to the culinary world through his restaurants and numerous media appearances.
Partnering with Chef Michael Symon for celebrity engagements, highlighting his critically acclaimed restaurants such as Lola, Mabel's BBQ, and BSpot Burgers. Recognized as an expert in grilling and comfort food.
Chef Michael Symon joined Kitchen Works as a culinary ambassador to promote easy, healthy eating in the workplace. This partnership involves creating seasonal menu items that reflect diverse communities and flavors.
Celebrity Chef Michael Symon secured a third-year partnership with Contadina, celebrating a collaboration to deliver high-quality, authentic Roma tomatoes to home cooks year-round.
Frontgate launched its first-ever design collaboration with Chef Michael Symon and his wife, Liz Shanahan. This partnership resulted in a co-designed Mediterranean-inspired tabletop collection geared towards entertaining.
POP Mustards is a collaboration between Michael Januska of Old Brooklyn Mustards and James Beard award-winning Iron Chef Michael Symon.
In 2008, Symon began working as a "spokeschef" for cookware company Vitamix, appearing at housewares shows and other demonstration events.
In 2008, Symon began working as a "spokeschef" for cookware company Calphalon, appearing at housewares shows and other demonstration events.
In 2012 and 2013, Symon was paired with actress Eva Longoria for PepsiCo's Lay's potato chip "Do Us A Flavor" promotion, which encouraged consumers to submit new flavor ideas.
Born on September 19, 1969, in Cleveland, Ohio, Michael Symon is of Greek, Sicilian, and Eastern European (Slovak) descent. He graduated from the Culinary Institute of America in Hyde Park, New York, in 1990. After working in the Cleveland restaurant scene at establishments like Player’s, Piccolo Mondo, and Caxton Cafe, Symon, alongside his wife Liz Shanahan, opened Lola in Cleveland’s Tremont neighborhood in February 1997. Lola quickly gained recognition, being named one of America’s Best Restaurants by Gourmet magazine in October 2000. This early success solidified his presence in the culinary industry and set the stage for his subsequent ventures.
Symon expanded his restaurant portfolio with Lolita in 2005, a Mediterranean-style bistro, and reopened Lola in downtown Cleveland the following year. He further extended his reach by opening Parea, an upscale Greek restaurant, in New York City in 2006, though it later closed in 2007. In autumn 2008, he opened Roast in Detroit, Michigan, which was named the 2009 Restaurant of the Year by the Detroit Free Press. His career continued to progress with the introduction of more casual dining concepts like Bar Symon in 2009 and the hamburger-focused BSpot. Symon’s influence also grew in media, appearing on Food Network shows like “Iron Chef America,” where he became an Iron Chef in 2007 after winning “The Next Iron Chef.” He co-hosted ABC’s “The Chew” starting in 2011 and has authored several cookbooks, often collaborating with Michael Ruhlman and Douglas Trattner. His work has earned him a James Beard Foundation Award for “Best Chef Great Lakes” in 2009 and a Daytime Emmy Award in 2015 for his role on “The Chew.”
Throughout his career, Symon has been instrumental in the Cleveland dining scene, often credited with its revitalization. He continued to innovate with new restaurant openings, such as Mabel’s BBQ in 2016 and Angeline in Atlantic City in 2017. While some restaurant locations have closed due to various factors, including the financial pressures of COVID-19, his core establishments like Mabel’s BBQ in Cleveland continue to operate. Beyond his restaurants, Symon has engaged in product endorsements and collaborations with kitchenware companies and major brands like PepsiCo. He also serves as a spokesman for cookware companies Vitamix and Calphalon. Diagnosed with rheumatoid arthritis and discoid lupus in his 20s, Symon has used his personal health journey to inspire cookbooks focused on using food for healing and managing autoimmune issues.
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