Born in Brooklyn and raised on Long-Island, Michael Acquaviva was always cooking as a kid. After working in the pizzerias, Dearborn Farms and for a German Specialty caterer he decided to make the trip to Brookline, Massachusetts to attend the Newbury Culinary School.

He returned back to New Jersey after finishing school to work at Jeffery’s, a restaurant renowned for American cuisine. Here he honed his skills for plating, wine pairings and understanding of fine dining experiences. Wanting to move up into the operations part of the kitchen he chose to attend the Institute of Culinary Education in Manhattan . With his degree in hand he dove back into the kitchen at Lakeside Villa as Sous Chef in Watchung. He would become Executive Chef soon afterwards.

He saw an opportunity when a family member asked him to assist in opening Carmines in Asbury park. He not only opened it but continued to work there. This allowed him to further polish his skills with brick oven cooking.

Shortly after, an associate needed him to design a kitchen in the West End of Long Branch, Roselli’s Joe Roselli then offered him a job as the Executive Chef. With an out-of-the-ordinary menu presented Roselli decided to change the direction of his restaurant from Italian to New American cuisine.

Chef Michael Acquaviva is constantly striving to keep up with the latest trends by soaking up as many articles and books as possible. This is shown in the dishes he creates.

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