Described by New York Magazine’s Hal Rubenstein as “ingenious”, Michael William Batt hails from New York City.
Batt has been featured as a guest chef on various Food Network programs as well as received highly acclaimed reviews from The New York Times, New York Magazine, the New York Post, and Crain’s Magazine.
Batt graduated from the Culinary Institute of America in 1990 at the top of his class and immediately began working in some of Manhattans top eateries, including Patroon, Lespinasse, The Royalton, and Windows on the World. His talent and successes which continue to impress his mentors and master chefs Geoffrey Zakarian (Town, Le Cirque), Gray Kunz (Lespinasse) & Terrence Brennan (Picholine, Artisinal) were the same talents and skill that earned him Executive Chef positions at City Hall restaurant, Thom, and Terrence Brennan’s Seafood & Chop House.
