Michael Tusk Biography

Mike Tusk acquired an intense interest and curiosity about food at a very early ago. Upon graduation from the CIA and desiring broader knowledge of the food and culture of Italy and France Tusk decided to cook and travel extensively throughout Europe in the process gaining valuable insight into both creative and technical aspects of the two cuisines. In Provence he trained in the kitchen of the Hostellerie de Crillon a Relais & Chateaux property and in Burgundy at theOne Michelin starred restaurant Moulin de Martorey. But it is the regional cuisines of Italy that have captured Tusk s interest most avidly while cooking in Barbaresco at Antica Torre. In the San Francisco Bay Area Tusk has contributed to the success of many well known restaurants including Stars Oliverto and Chez Panisse. Most notable was his time spent at Chez Panisse under the influential tutelage of Alice Waters and then chef Paul Bertolli. Tusk went on to become Paul Bertolli s chef de cuisine at Oliverto Restaurant in Oakland.

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