Culinary Institute of America, 1999
Credit:Courtesy of Joe Isidori
"That's Mike Abruzese. He's in Dallas, Texas, now at Coal Vines, and he makes the best pizza I've ever had in my life. Coal-fired pizza. I grew up with him in Yonkers. We went to elementary school together, high school together, and then we were culinary-school roommates. And then, he followed me to Miami to be my sous-chef at Nemo.He's actually going to be flying in in April to work here at Harbour and help us."
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