Executive Chef | General Manager
Michael Corvino took the reins of the region’s only Forbes Four Star restaurant just as it was celebrating its 40th year in 2013. His contemporary American cuisine is described as an interplay of ingredients with a juxtaposition of texture, flavor, shape, and color.
Chef Corvino formerly served as executive sous chef at the Rosewood Mansion on Turtle Creek in Dallas under Michelin star Chef Bruno Davaillon. Prior to that, he opened The Nines luxury hotel in Portland, where he was the executive sous chef for the hotel operation and its two restaurants, Urban Farmer and Departure Restaurant. His earlier positions include Chef de Cuisine at The Ritz Carlton in Naples, and The Peninsula Chicago. Chef Corvino began his culinary career at the Marcus Whitman Hotel in his hometown of Walla Walla, Washington.
Chef Corvino takes satisfaction in the creative outlet of cooking, but particularly fine dining because it allows him to express himself. And unlike other art forms, once the dish is served, it is gone and just a memory. As he’s grown through his career, he appreciates creating hospitality and taking care of people more and more, including his staff. Chef Corvino feels The American is a uniquely special place from the history to the architecture, and it’s unlike any other restaurant in the world. It can’t be duplicated, it’s simply irreplaceable.
Chef Corvino’s favorite meal is probably surprising, as it’s not found in a Michelin-starred restaurant. Every New Year’s Eve his mom would make Swedish meatballs, macaroni and cheese, and chicken wings just for their family of six. It was the only time she made any of those dishes, and she did it every year. Comfort food!