Table 12 – Heirloom at St. Laurent – The Grand Tasting – Emerald Ballroom {View Map}

Dish – Braised Berkshire Pork Belly with black molasses, pickled apples, black apple sauce,
peppered greens

Michael Smithling’s culinary journey began in Wayne, NJ, where his family nurtured his passion for cooking from a young age. Inspired by his early experiences in the kitchen, Michael honed his skills in some of the state’s finest establishments, including Scala del Nonna, Escape in Montclair, and Restaurant Latour.

Under the guidance of mentors like Bryan Gregg, Anthony Bucco, and Martyna Krowicka, Michael’s creativity and dedication to food flourished. His culinary adventures took him to the acclaimed Willows Inn in Washington, recognized as the #1 restaurant in the country by OAD. Returning to the east coast, Michael spent four years overseeing a private country club, showcasing his talent and earning accolades such as a nomination for the 2018 Garden State Culinary Awards’ Rising Star award as well as the privilege of cooking at the James Beard House. 

Recently reuniting with Chef Dave Viana after nearly a decade, Michael now serves as the Executive Chef of Heirloom at The St. Laurent in Asbury Park. Here, he combines his passion for locally-sourced ingredients with the dynamic culinary landscape of the area to create memorable dining experiences.