Originally from New York, Michael Hart began his culinary career at Maison Robert Restaurant in Boston under the tutelage of Master Chef, Jacky Robert. After a year and a half of apprenticeship, Michael embarked on a culinary journey that ultimately landed him in San Francisco. For seven years, he once again teamed with Chef Jacky Robert as his Sous Chef at the esteemed Ernie’s Restaurant, with an occasional sojourn to Maxims in Paris for a French update.
Michael moved on to an Executive Chef position at The DonatelloRestaurant. During this four-year period, Michael spent a month out of each year at various restaurants in Italy.
He later brought his skills to the local Marin County restaurant in San Rafael, Salute Ristorante, and to his own establishment in the Sonoma Valley Wine Country.
Chef Michael’s background and skill complement Marconi’s goal of utilizing the incredible array of local food products; fish, cheeses, fruits and vegetables, lamb, and beef as well as wines. His appreciation and
connection with the North Bay is obvious from the fine dining options he
presents to you, our guest.