LUCKILY FOR THOSE with a sweet tooth, Michael Mignano followed his passion for cooking and baking rather than pursue an early interest in medicine. Today he crafts imaginative, tempting desserts as executive pastry chef at The Pierre, A Taj Hotel in New York City.
At the hotel’s signature restaurant, Perrine, which opened in 2016, Mignano balances the kitchen’s indulgent spirit with refreshed takes on classic flavor combinations. His culinary path began in Queens, where family meals, helping his grandparents sell produce at farmers markets and exposure to diverse neighborhood cuisines drew him into the kitchen. Over the years he has worked with Bill Yosses, the former White House pastry chef; launched the Mignano Bar, a gourmet candy concept; appeared on the Food Network; and contributed to well-known New York restaurants including Charlie Palmer’s Steakhouse and Balthazar. When he joined The Pierre in 1998 at age 23, he became the hotel’s youngest pastry chef.
When Perrine opened, Executive Chef Ashfer Biju and Mignano focused on seasonal ingredients, crafting dishes that are clean, distinct and let the produce speak for itself. The restaurant’s neutral palette and bold accents reflect a playful, ingredient-forward cuisine.
WHICH DESTINATIONS INSPIRED YOU, AND HOW HAS THAT INSPIRATION TRANSLATED INTO YOUR CULINARY CONCEPTS?
Italy and its vibrant outdoor markets have always been a major influence. Surrounded by fresh produce and local specialties, the menu ideas flow naturally. Simple, high-quality ingredients allow the food to shine.
WHOM DO YOU CONSIDER TO BE YOUR CULINARY HERO?
David Bouley — my first job at 19 was at his Duane Street restaurant in New York. From him I learned to avoid limiting myself and to understand every part of a restaurant. Even as a chef, you should be capable of running any station when needed.
WHAT ONE PERSON MOST INFLUENCED YOUR COOKING STYLE, AND HOW?
My Aunt Francy had a profound impact. Growing up in Astoria and spending summers with family on the North Fork of Long Island taught me to work with local, seasonal ingredients. Start with excellent product and you don’t need heavy seasoning or too many competing flavors.
WHAT IS YOUR FAVORITE FOOD CITY?
New York City — it truly has everything. The boroughs offer incredible variety, and the city’s multicultural fabric produces an exceptionally diverse and delicious culinary scene.
WHAT DO YOU THINK THE NEXT BIG TREND ON THE FOOD SCENE WILL BE?
Refinement of street and comfort foods. There’s opportunity to elevate these dishes with higher-quality ingredients and more thoughtful presentation, bringing greater authenticity and flavor while making them even more appealing.
THE PIERRE, A TAJ HOTEL
2 E. 61st St.
New York, NY 10065
tel 212 838 8000
taj.tajhotels.com