Growing up in an Italian-American family sitting around large family dinners of classic Italian dishes inspired Chef Michael Hudman to become one of today’s up and coming American-Italian chefs. Food & Wine Magazine named Chef Michael along with his partner and friend Chef Andy Ticer both to the list of Best New Chefs in 2013. They were also semi-finalists two years in a row for the James Beard Foundations Best Chef of the Southeast.
Chef Michael and his friend Chef Andy both studied culinary arts at Chaz Philippe under French Chef Jose Guitierrez and spent time in Italy at the Italian Culinary Institute. Their time spent in Italy including the food capitol of the world Lyon, continues to have a heavy impact on their cooking style today. The cooking duo brought their dreams of owning a restaurant to live in the form of two restaurants Andrew Michael Italian Kitchen and Hog and Hominy. The restaurants are only improving and Southern Living Magazine placed both on the list of 100 Places to Eat Now in 2013. Hog and Hominy was featured in GQ Magazine as one a Best New Restaurant of 2013 as well.
Chef Michael also co-wrote a cookbook, Collards and Carbonara, with Chef Andy which includes recipes from their restaurants. The cookbook contains single page recipes accompanied by a picture of the finished product and a paragraph introduction of the dish. Perfect for wowing guests at dinner parties, the recipes range from grilled vegetable salads to exquisite pastas and veal osso buco.
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