Chefs of Chef Works: September 2016 Chef Michael Revy


Question 1: Where did you get your start?

“My career began when I was 19 as a server at Outback Steakhouse in Tampa, FL. They needed a Kitchen Manager at their new operation in Rio de Janeiro, Brazil and although I had no experience, they trained me for the position.”

Question 2: What is your favorite dish?

“I love cooking Brazilian dishes because it reminds me of home.”


Question 3: What was your favorite dish as a child?

“Chicken Milanese with creamed corn, white rice and French fries.”


Question 4: Who inspired you to be a chef?

“My mother. She cooked every day for our family and friends, always using fresh ingredients.”


Question 5: What would you be doing if you weren’t a chef?

“Something having to do with fitness. But, I’ve never really stopped thinking about that possibility.”


Question 6: What advice can you give an aspiring chef?

“Do not worry about the money in the beginning of your career – only worry about working for great chefs.”


Question 7: Is there anything you would have done differently in your career?

“I always wonder, but I am very happy where I am now. So, I would not change anything.”


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