MEET THE CHEF: Michael Inferrera of Overlook Kitchen + Bar at The Summit Hotel in Cincinnati, Ohio
BY TRIPVEEL EDITORIAL STAFF | January 2020
Tripveel sat down with Executive Chef Michael Inferrera of Overlook Kitchen + Bar at The Summit Hotel in Cincinnati, Ohio.
Executive Chef Michael Inferrera of Overlook Kitchen + Bar at The Summit Hotel in Cincinnati, Ohio
Where did you grow up and where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up in South Jersey, New Jersey, in-between Philadelphia, Pennsylvania and Atlantic City, New Jersey—so I didn’t have to travel far to be around great food and talent. I moved to Cincinnati, Ohio about three years ago. Growing up, food was very diverse and it was an easy way for me to be inspired, to learn and to express myself.
Overlook Kitchen + Bar at The Summit Hotel in Cincinnati, Ohio
Tell our readers an interesting fact or two about yourself.
I flipped the bird with the late Chef Anthony Bourdain. I also worked side-by-side with Chef George Perrier aka King George cooking for Emeril Lagasse.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
Cheesesteak Pastelillos. It is the perfect Puerto Rican street food comprised of Shaved Ribeye, Onions, White American Cheese, in a Deep-Fried Empanada Shell.
Overlook Kitchen + Bar at The Summit Hotel in Cincinnati, Ohio
What are three ingredients that you simply couldn’t live without?
Butter, Salt and Thyme.
We love the art behind plating. What do you love about designing the perfect dish?
Simple chaos with a story.
Overlook Kitchen + Bar at The Summit Hotel in Cincinnati, Ohio
Tell us about one of the most creative dishes you’ve created?
Oyster pairing East and West! Starting with downing a chilled East Coast Bloody Mary Oyster Shooter, then cooling down with an iced West Coast Oyster, Coconut Sorbet and Black Salt.
Overlook Kitchen + Bar at The Summit Hotel in Cincinnati, Ohio
