About this Event
T HIS EVENT IS STRICTLY 21+
Collaborative dinner featuring bold flavors and creative pairings. James Beard nominated Chef Michael Lewis of Ukiah and James Beard nominated Chef Michael Pirolo of Michelin recommended Macchialina join forces for a unique menu blending Japanese and Italian influences. This dinner will feature multiple courses, paired with a variety of beverages.
Doors open 15 minutes prior to your seating time.
* Gratuity Included in Your Order
If you would like to sit with friends who purchased tickets in a seperate order, please email us at [email protected] no later than 3 days before the event, so we can try our best to accomodate you. If you or anyone in your party has dietary restrictions, please email us no later than 3 days before the event, so we can try our best to accomodate them.
About Chef Michael Lewis
Michael Lewis serves as co-founder and executive chef of UKIAH Japanese Smokehouse. Originally from Baltimore, Maryland, Lewis moved to New York City at the age of 13 with the desire to succeed. After his time at the Culinary Institute of America, Lewis had the opportunity to train under culinary geniuses, including Chef David Bouley and Chef Eric Ripert. He made his mark on the industry by the time he was 25, playing an important role in earning three Michelin Stars while working as the Chef de Cuisine at Jean-Georges’ restaurant on Central Park West.
Lewis went on to open Market for Jean-Georges in Paris, serve as Executive Chef at Café Martinique in the Bahamas, and launch Fifty on St. James Street in London. He then led the team at Zuma as the Global Executive chef for over six years, allowing him to practice his expertise internationally at the brand’s different locations, including Hong Kong, Dubai, Istanbul, Bangkok, London, and Miami. In Miami he helped shift the city’s food scene with his forward-thinking cuisine.
In 2016, Lewis partnered with fellow restaurateurs Steven Haigh and Lizzy Maynes to launch KYU Miami. The restaurant’s popularity earned its first James Beard Nomination in 2017 for Best New Restaurant. In 2020, he again partnered with Haigh and Maynes, alongside Michael Sponaugle and additional local partners, to open UKIAH, capturing the essence of Japanese street food alongside Lewis’s passion for American BBQ.
About Chef Michael Pirolo
Born in Queens and raised in Avellino, Italy, Chef Michael Pirolo grew up in a food-loving family that led him to culinary school in Torino and Michelin-starred kitchens across Italy. After refining his skills in French cuisine in New York and Philadelphia—where he met his partner, Jen Chaefsky—he earned two Michelin stars at Gilt and later joined Scott Conant’s Scarpetta, eventually relocating to Miami to lead the kitchen at Fontainebleau’s Scarpetta.
Pirolo’s honest, soulful cooking quickly made waves in Miami, earning a rare four-star review from The Miami Herald. In 2012, he launched Macchialina alongside Chaefsky and his sister Jacqueline, creating one of the city’s most beloved Italian spots. With accolades from The Daily Meal, The Miami Herald, and the James Beard Foundation, Macchialina continues to thrive as a neighborhood favorite and culinary standout.
Event Venue & Nearby Stays
Ukiah Japanese Smokehouse, 221 Southwest 1st Avenue, Fort Lauderdale, United States
USD 208.65
