Table 36 – Mike’s Pasta & Sandwich Shop – The Grand Tasting – Crystal Tavern {View Map}

Dish – Scallop Ravioli with asparagus crema, gremolata butter, spring peas, nduja oil

A graduate of The French Culinary Institute, Cosenza’s love for food and cooking sparked at an early age and continued to grow throughout his career while training under the guidance of Chefs Michael Carrino, Francesco Palmieri, Jim Weaver, and Michael Fiore and more.

Cosenza has worked in some of New Jersey’s premier dining establishments such as Pig & Prince, The Orange Squirrel, Tre Piani, and Tempo.  Chef Cosenza landed his first Executive Chef position leading the kitchens of Metedeconk National Golf Club in Jackson, NJ.  at the age of 25.

He has spent time volunteering at Fedcap, an organization that provides job and life skills to adults with obstacles such and physical or mental handicaps teaching cooking essentials, methods and structure.

Chef Cosenza was cordially invited to cook at the prestigious James Beard Foundation, an opportunity to showcase his talents and skills as a chef and pasta wizard.

Although his approach to cooking has always been modern with global flavors, Italian cuisine is where he feels most at home.

Michael is the chef/co-owner/operator of Mike’s Pasta and Sandwich Shoppe in Nutley and has been hyper focused on the art of pasta making, supplying some of New Jersey’s best chefs and restaurants with their pasta.  With skill, perseverance, talent and personality second to none, he continues to leave his impressionable mark on the industry and will for years to come.