Executive Chef/ Partner Michael Kimmel has been with Tarpy’s Roadhouse since April of 1992. Before joining Tarpy’s, he worked at our sister restaurant, Rio Grill for about 8 months. Prior to Rio, he was the Sous Chef at Highland’s Inn in Carmel who moved him to California from New York City where he had been the Executive Chef at Mustang Grill and Sara Beth’s Kitchen. While attending culinary school, he helped open the New York Marriott Marquis in Times Square and graduated from the Culinary Institute of America in Hyde Park in December of 1986. Before heading to CIA, Michael’s first restaurant position was at The Sessions Pullman Club in South Chicago, where the owners encouraged him to seek further culinary training. His previous college background was in Advertising, Art & Design with a specialty in Commercial Professional Photography.
Chef Kimmel’s food philosophy is straight forward and simple: “Use top quality products, buy local whenever possible and allow the natural flavors to come through with minimal handling.” Michael values striking presentations (Most of his plates are garnished with edible flowers from Tarpy’s garden) and harmonious, robust flavors. Kimmel’s passion and experience also flow into other areas of Tarpy’s such as marketing, design and maintenance of the grounds and kitchen gardens, concept development and the general restaurant culture. He is constantly working to improve quality, consistency and standards for Tarpy’s. For Chef Kimmel, his “Great Reward” in life is dining on quality, well prepared, robustly flavorful cuisine! firstname.lastname@example.org