Cec Michael Pillarella

Michael Pillarella, CEC has a diverse work experience in the culinary industry. Michael started their career as a Sous Chef at Westchester Country Club in 2002, where they gained valuable experience in kitchen operations. In 2007, they transitioned to the role of Food and Beverage Director and Executive Chef at The RIdge Club, where they successfully managed and directed the culinary department for five years. In 2012, they joined Wianno Club as an Executive Chef, where they continued to showcase their culinary skills. More recently, in 2017, Michael became the President and Co-Founder of the Cape Cod and The Islands Chefs Association under the American Culinary Federation. In this role, they focus on addressing the needs, education, legislative issues, and opportunities for culinary professionals on Cape Cod, while promoting professional growth within the local chef community. Overall, Michael Pillarella, CEC brings a wealth of expertise and leadership to the culinary field.

Michael Pillarella, CEC began their education journey in 1994 at Johnson & Wales University. Michael pursued a degree in Culinary Arts and Culinary Management and graduated Magna Cum Laude in 1996 with an Associate of Occupational Studies (A.O.S.) degree. Michael further continued their education and obtained a Bachelor of Science (B.S.) degree in the same field in 2011, also graduating Magna Cum Laude.

In addition to their academic achievements, Michael Pillarella has attained the Certified Executive Chef (CEC) certification from the American Culinary Federation in September 2011.