Michael Procopio

About Me

I moved to San Francisco in 1995 to scratch a culinary itch. I have wandered down many roads since graduating from the California Culinary Academy in 1997: • Assistant pastry chef at a small-yet-charming restaurant in the Mission (or, more accurately, I assumed greater dessert-making responsibilities in direct proportion to my chef's pregnancy) • Behind-the-scenes cooking slave to Molly Katzen, Martin Yan and Jacques Pépin •Assistant food stylist on a number of cookbooks and a couple of commercials • Relieved to have been fired from my post as token male waiter at an overly-lauded hipster Italian restaurant. • Nearly went blind working under the flourescent lighting of the Center for Culinary Development testing recipes • Interned under Michael Bauer at the Chronicle (he was in Antarctica for most of my tenure. Really.) • Got pinned by the Court of Master Sommeliers •I am currently a professional waiter at a rather pleasant restaurant. Want to know more? Feel free to ask.

If there's no I in team, why is there meat?

There may be no "I" in team, but there is a "me". Next question, please...

Interests

Favorite Movies

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My Blogs

Team Members

Word Eater  
Food for the Thoughtless  
Bay Area Bites wendygee cucina testa rossa Denise Lincoln Kim Laidlaw Stephanie V.W. Lucianovic shuna fish lydon Amy Sherman Meghan Laslocky Catherine Nash Jennifer Maiser Thy Tran