Our first Le Cordon Bleu trained Chef, Michael Grieve is a graduate of the esteemed California Culinary Institute.
He’s previously worked at San Francisco's finest restaurants and comes to Tartine Bistro with a passion and drive on par with Cleveland’s renown restaurant scene. He is also an Air Force Veteran who has served our country in two tours in the Middle East.
Chef Michael has already started preparing specials that are inspired by classic French cuisine, but with a modern twist. Each Friday new specials will be featured, and Chef Michael has thoughtfully prepared an entirely new menu that has rolled out on April 5.
"The entrees are getting increasingly intricate. There is going to be a lot more going on in the plates. You will start to see more french influence outside of just the classics," says Chef Michael.
With additions like expanded seafood dishes, daily lunch specials and featured nightly specials that are new each week, Chef Michael hopes to expand upon the monthly wine dinners and events.
"I am excited to offer something new each night. My goal is to bring in a new crowd, in addition to our regulars, and to offer something that excites them," states Chef Michael.
Very focused on including fresh, locally grown produce in each dish, Chef Michael is looking forward to going to local produce markets and is even starting a garden to incorporate those vegetables.
His experience does not stop in the kitchen, Chef Michael served two tours in the Middle East. He joined the military in 2007 and served two deployments with the Air Force in Kuwait and Iraq.
We are extremely excited about all of the wonderful dishes being prepared by our new Executive Chef and invite you to stop in and experience what has made our fine cuisine even richer.