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Michael Symon

Michael D. Symon (born September 19, 1969) is an American chef, restaurateur, television personality, and cookbook author renowned for his bold, soulful cooking rooted in Mediterranean and Eastern European flavors. A native of , , where he was raised in a Greek and Sicilian family, Symon graduated from in 1990 and began his career with early roles in local kitchens before opening his first restaurant, , in 1997. Symon's culinary rise gained national attention with accolades including Food & Wine's Best New Chef award in 1998 and a Best Chef: award in 2009 for , which helped establish him as a leading figure in . He expanded his , now known as Symon Restaurants, to include current acclaimed spots such as Bar Symon ( and , offering casual fare), Mabel's BBQ (, specializing in ), Angeline (Atlantic City, ), and B Spot Burgers (Woodmere, , focusing on gourmet burgers). These establishments emphasize fresh, high-quality ingredients and hearty, flavor-forward dishes, often incorporating and nose-to-tail cooking techniques reflective of his heritage and training. On television, Symon became a household name as a competitor and eventual Iron Chef on Iron Chef America after winning the inaugural season of The Next Iron Chef in 2007, and he co-hosted the Emmy-winning daytime show The Chew from 2011 to 2017. His Food Network credits also include hosting Food Feuds, Cook Like an Iron Chef, and Symon's Dinners Cooking Out (2020–present), where he showcases approachable grilling and everyday meals, alongside judging roles on shows like Chopped and co-hosting the new series Chewed Up (2025–present). As an author, Symon has published nine cookbooks, including Michael Symon's Live to Cook (2009), Carnivore (2012), Fix It with Food (2019, co-authored with his wife, Liz), Simply Symon Suppers (2023), and Symon's Dinners Cooking Out (2024), which highlight his passion for meat-centric recipes, health-conscious adaptations, and family-style entertaining. Beyond the kitchen and screen, Symon is a Cleveland advocate, having been honored with a street naming in his name and frequently collaborating on community events and benefits like Farm Aid.

Early life

Family background

Michael Symon was born on September 19, 1969, in , , to Dennis Symon, of Eastern European descent, and Angel Symon (née Mavias), who has and Sicilian heritage. Raised in the suburb of North Olmsted in a working-class neighborhood, Symon grew up in a close-knit family environment blending Mediterranean and Eastern European traditions, where home-cooked meals were central to daily life. His mother's and Sicilian influences brought dishes rich in fresh herbs, , and , while his father's traditions emphasized bold, smoky flavors from meats and , fostering Symon's early appreciation for hearty, ingredient-driven cooking. These family gatherings, often featuring extended relatives sharing stories over meals, instilled in him a passion for as a communal bond, shaping his lifelong approach to cuisine centered on comfort and intensity. Symon has one sibling, a younger sister named Nikki Symon (also known as Nicole Symon ), born in 1972, with whom he shared a typical dynamic in their modest Cleveland-area home. The family's emphasis on and hard work, reflected in their parents' long-term marriage of 59 years until Dennis Symon's death in 2024, provided a stable backdrop that encouraged Symon's curiosity about the world beyond their neighborhood. His initial exposure to professional kitchens came at age 14, when he began working as a rib cook at Geppetto's Pizza and Ribs, a local spot in North Olmsted owned by his friend's father. This hands-on experience in the bustling, behind-the-scenes environment ignited his childhood fascination with cooking, transforming casual family meal preparations into a serious pursuit.

Education and early influences

Symon attended St. Edward High School in , graduating in 1987. During high school, a broken arm ended his competitive wrestling career, leading him to start cooking. Symon attended (CIA) in , graduating in 1990 after receiving rigorous training in classic culinary techniques. This education provided him with a strong foundation in precise knife skills, sauce preparation, and structured kitchen operations, which he later adapted to incorporate bolder, more robust flavors reflective of his personal style. Upon completing his studies, Symon returned to , drawn by a deep connection to his hometown and a determination to help transform its emerging restaurant landscape into a more dynamic culinary destination. His initial professional steps began at Player's, a Mediterranean-inspired spot in , where he worked as a starting in 1990, learning the demands of consistent execution in a bustling environment. From there, Symon advanced to chef at Piccolo Mondo in Cleveland's Warehouse District in 1993, followed by his appointment as executive chef at the Caxton Cafe downtown in 1994. At these venues, he refined his abilities in managing high-volume service while experimenting with innovative approaches to Midwestern ingredients, particularly emphasizing meat-centric preparations that highlighted and methods. Throughout these early positions, Symon drew significant influences from the seasoned chefs and the collaborative energy of Cleveland's tight-knit community, which encouraged blending traditional techniques with creative twists on regional flavors to push boundaries in local dining. This period solidified his commitment to elevating everyday Midwestern cuisine through bold, approachable innovations.

Professional career

Restaurant ownership

Michael Symon's journey as a restaurateur began in 1997 with the opening of Lola in Cleveland's Tremont neighborhood, where he introduced modern American cuisine infused with Greek influences, drawing on his heritage to create dishes like grilled octopus and lamb dishes that emphasized bold flavors and fresh ingredients. The restaurant quickly garnered critical acclaim, including national recognition from Gourmet magazine in 2000, and played a pivotal role in revitalizing Tremont as a dining destination by attracting food enthusiasts to the formerly industrial area. Symon's expansion accelerated in the mid-2000s, reflecting his vision for diverse concepts rooted in regional tastes. In 2005, he launched in Tremont, an upscale venue specializing in coastal with Mediterranean and seafood-focused menus that highlighted seasonal produce. closed in 2016 following a and was replaced by Sherla's Chicken & Oysters, an independent concept. This was followed by in 2008, a in Detroit's Westin Book hotel, which brought his meat-centric approach to the Motor City through dry-aged steaks and house-cured , earning praise for elevating the city's fine-dining scene. By 2010, he introduced B Spot Burgers, a casual chain starting in with multiple locations across , , and , which offered gourmet burgers, bologna sandwiches, and craft beers in a laid-back setting that appealed to everyday diners. In 2016, Mabel's BBQ opened in , focusing on house-smoked meats like and in a nod to Midwestern traditions, which became a staple for its community-oriented vibe. Around 2010, Symon formalized his operations under the Symon to oversee his growing portfolio, enabling efficient management of concepts from to casual eateries. The group later added Bar Symon, a casual tavern emphasizing hearty pub fare like pretzels and sausages paired with local beers; the location debuted in 2017 at the airport, followed by a outpost in 2018 at the international airport, both designed for travelers seeking approachable, Symon-signature comfort food. In 2017, he opened Angeline by Michael Symon in Atlantic City's Hotel & , an Italian-inspired restaurant named after his mother, featuring handmade pastas and wood-fired pizzas with a focus on simple, bold preparations. The restaurant landscape evolved with several notable changes amid economic challenges. Lola closed permanently in November 2020 after 23 years, impacted by the COVID-19 pandemic, with the Tremont space later reopening as Cordelia, an independent venue where Symon occasionally collaborates on events as of 2025. All B Spot locations shuttered or transitioned by 2021, including the Woodmere site converting to Mabel's BBQ, while Roast ceased operations in Detroit in 2022 after 14 years. A Las Vegas outpost of Mabel's BBQ at the Palms closed in September 2025, but the core Cleveland Mabel's remains active. As of late 2025, Symon's portfolio under the Symon Restaurant Group centers on a streamlined collection of about three key venues, including Mabel's BBQ, Bar Symon locations, and Angeline, prioritizing sustainable operations in high-traffic areas. Throughout his ventures, Symon's business philosophy centers on locally sourced ingredients to ensure quality and support regional farmers, often incorporating meat-heavy menus that reflect his passion for butchery and grilling while fostering strong community ties in through neighborhood-focused concepts. This approach not only earned him accolades as a top chef but also solidified his role in Cleveland's culinary revival.

Television and media roles

Michael Symon debuted on the in 2007 as the winner of competition, where he triumphed in the Chairman's Challenge finale against to become Iron Chef Michael Symon, specializing in . His first appearance on followed shortly after, marking the start of his competitive on-screen presence in high-stakes kitchen battles. Symon has served as a judge on Chopped since 2009, offering expertise in the fast-paced elimination format that tests chefs' creativity with mystery ingredients. From 2011 to 2018, he co-hosted the ABC daytime talk show , a lifestyle program celebrating food alongside co-hosts , , , and Clinton Kelly; the series earned a Daytime Emmy Award for Outstanding Informative Talk Show Host, shared among the hosts in 2015. On Food Network, Symon has become a staple through hosting roles in home cooking and competition series. He launched Symon's Dinners Cooking Out in 2020, an ongoing show where he demonstrates easy, grill-based meals from his backyard, emphasizing accessible outdoor cooking. In 2024, he co-hosted the premiere of 24 in 24: Last Chef Standing with Esther Choi, a grueling 24-hour endurance competition featuring 24 challenges for 24 chefs vying for $50,000; the second season aired weekly starting in April 2025, culminating in a $75,000 prize. Earlier, he hosted Food Feuds in 2010, traveling to resolve regional dish rivalries, and made recurring appearances on The Best Thing I Ever Ate, sharing personal favorite dishes like the Polish Boy sandwich. Beyond Food Network, Symon has made guest appearances on late-night television, including segments on Late Night with Jimmy Fallon in 2011 and 2012, where he demonstrated recipes and cocktails to promote his cookbooks. In 2025, he participated in promotional cookbook tours, including a speaking event at Cuyahoga County Public Library in Cleveland on March 30 to discuss his latest release. That October, he collaborated on a live event at Cordelia restaurant in Cleveland for the Jacques Pépin Foundation's 90/90 Dinner Series, co-cooking a multi-course menu with chef Vinnie Cimino to celebrate Pépin's 90th birthday. Throughout his media career, Symon's energetic and approachable persona has shone through, blending humor with practical cooking advice to engage audiences.

Authorship

Michael Symon's debut cookbook, Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen, was published in 2009 by Clarkson Potter and co-authored with Michael Ruhlman. The book emphasizes meat-focused recipes and professional cooking techniques drawn directly from Symon's restaurant kitchens, aiming to empower home cooks with bold flavors and practical skills. Following his initial success, Symon released Michael Symon's Carnivore: 120 Recipes for Meat Lovers in 2012, also from Clarkson Potter and co-written with Douglas Trattner, which delved deeper into and meat preparation with over 100 recipes celebrating hearty, carnivorous dishes. In 2013, he co-authored The Chew: What's for Dinner? Food. Life. Fun. with the cast of the ABC show , published by Hyperion, featuring 100 easy weeknight recipes that blend accessibility with the program's lively style. That same year, Michael Symon's 5 in 5: 5 Fresh Ingredients + 5 Minutes = 120 Fantastic Dinners appeared under Clarkson Potter, offering quick-prep meals using minimal ingredients to suit busy lifestyles. Symon's authorship evolved to include health-conscious themes in later works, such as Fix It with Food: More Than 125 Recipes to Address Autoimmune Issues and , published in 2019 by Clarkson Potter and again co-authored with Trattner, which draws from Symon's personal experience managing autoimmune conditions through dietary adjustments like eliminating , , and . This was followed by Michael Symon's Playing with Fire: BBQ and More from the Grill, Smoker & Fireplace in , focusing on techniques. A sequel, Fix It with Food: Every Meal Easy, arrived in 2021, simplifying the anti-inflammatory approach with streamlined recipes. He contributed the foreword to Coscarelli's Chloe : Saucy, Crispy, Spicy, Vegan in , highlighting plant-based innovations despite his meat-loving reputation. In recent years, Symon has prioritized practical meal planning with Simply Symon Suppers: Recipes and Menus for Every Week of the Year, a 2023 Clarkson Potter release containing over 165 recipes organized into weekly menus for year-round cooking. His latest book, Symon's Dinners Cooking Out: 100 Recipes That Redefine , published in 2025, expands on grilling with innovative techniques and fan-favorite dishes from his show. By 2025, Symon had authored or co-authored more than 10 cookbooks, often incorporating personal anecdotes and bold, accessible flavors while standing independently from his television work, though some draw inspiration from on-air themes.

Business ventures

Michael Symon has expanded his culinary influence through various consumer product lines and strategic partnerships, focusing on accessible grilling tools, meal delivery options, and innovative condiments. In the early 2020s, he launched signature meal kits via Goldbelly, featuring handmade pierogies, , and Cleveland-inspired dishes like pork and fillings, allowing fans to recreate his restaurant flavors at home. These kits evolved to include customizable options, aligning with his emphasis on bold, simple preparations without compromising on quality. A longstanding endorsement highlights Symon's grilling expertise through his frequent use and recommendation of Weber products and in cookbooks, where he often demonstrates recipes on Weber grills like the 26-inch model for . This collaboration underscores his role as a for grilling accessories, promoting year-round techniques. In 2025, Symon introduced POP Mustards, a line of bold-flavored condiments made from whole mustard seeds that "pop" when chewed, dubbed the " of mustards." Inspired by his Greek-American and developed in partnership with Mustards' Michael Januska, the product debuted at the Summer Fancy Food Show, where Symon keynoted alongside Hungryroot CEO Ben McKean on food trends and innovation. Symon's involvement in the Cleveland food scene extends to community events, including stops on his 2025 cookbook tour at local establishments like Cent's Pizza and , where he dined and supported emerging spots in his hometown. These appearances, combined with occasional investments in regional suppliers, reflect his commitment to bolstering Ohio's culinary ecosystem. Overall, Symon's business strategy leverages his status to create flavor-forward, consumer-friendly products—such as the 2025 Frontgate x Chef Symon Collection of outdoor entertaining essentials co-designed with his wife —while maintaining a sharp focus on his core operations. This approach ensures broad accessibility without overextending his brand.

Awards and honors

Culinary achievements

Michael Symon's culinary career gained early momentum in 1997 when he was named a Rising Star Chef by Restaurant Hospitality magazine, recognizing his innovative approach at his nascent restaurant ventures in . This accolade highlighted his potential as a rising in the industry, just as he was establishing himself with bold, meat-focused dishes that blended Midwestern ingredients with global influences. The following year, in 1998, Symon was selected as one of magazine's 10 Best New Chefs in , a prestigious honor that spotlighted his creativity and technical skill at , where he emphasized seasonal, locally sourced proteins. This recognition not only elevated his profile nationally but also underscored his role in revitalizing Cleveland's dining scene through accessible yet refined cuisine. By 2000, Symon's flagship restaurant Lola earned further acclaim when Gourmet magazine named it one of America's Best Restaurants, praising its vibrant atmosphere and inventive menu that fused Greek heritage with contemporary American techniques. This award cemented Lola's status as a cornerstone of Cleveland's culinary landscape, drawing diners with signature offerings like grilled octopus and house-made sausages. Symon's national stature grew significantly in with his victory on Food Network's competition, where he bested a field of top chefs to earn the title, solidifying his reputation as a high-pressure culinary performer. His success in the finale against showcased his mastery of diverse ingredients under intense constraints, further bridging his regional roots with broader acclaim. A pinnacle achievement came in 2009 when Symon received the for Best Chef in the , honoring his consistent excellence and contributions to elevating Cleveland's gastronomic identity through restaurants like and Roast. The award, presented at the James Beard Awards gala in , celebrated his innovative use of and bold flavors that resonated with the region's agricultural bounty. That same year, Symon's Detroit outpost Roast was named Restaurant of the Year by the , lauding its upscale steakhouse fare and role in revitalizing the city's dining options post-economic downturn. The honor, bestowed by critic Sylvia Rector, highlighted dishes such as and that exemplified Symon's meat-centric philosophy. Following these milestones, Symon's expanding portfolio, including venues under the Michael Symon Restaurants group like Mabel's BBQ, has continued to receive local accolades, such as inclusion in Cleveland Magazine's 25 Best Restaurants list in 2022, reflecting ongoing praise for his innovations infused with Midwestern twists like mustard-glazed . These recognitions affirm his enduring impact on regional cuisine, maintaining high standards across multiple locations while mentoring emerging talent in the area.

Media recognitions

In 2015, Michael Symon shared a Daytime Emmy Award for Outstanding Informative Talk Show Host with his co-hosts , , Clinton Kelly, and for their work on ABC's . The show, which Symon co-hosted from 2011 to 2018, earned further recognition with Daytime Emmy nominations for the same category in both 2016 and 2017.[]https://www.imdb.com/title/tt2071236/awards/ []https://www.hollywoodreporter.com/lists/daytime-emmy-awards-nominations-revealed-987885/ Symon's solo hosting efforts continued to garner acclaim, including a 2021 Daytime Emmy nomination for Outstanding Culinary Host for his Food Network series Symon's Dinners Cooking Out.[]https://www.imdb.com/name/nm2841297/awards/ In 2025, he was highlighted in Rhode Island BBQ News as an Emmy-winning television personality, underscoring his enduring impact in culinary media.[]https://ribbqnews.com/news/lifestyle/iron-chef-michael-symon/ That year, Symon also received mentions in culinary outlets for his live event hosting, notably collaborating with chef Vinnie Cimino at Cordelia in Cleveland for a benefit dinner celebrating Jacques Pépin's 90th birthday, organized by the Jacques Pépin Foundation.[]https://www.cleveland.com/entertainment/2025/10/michael-symon-returns-to-cook-at-cordelia-with-vinnie-cimino-for-jacques-pepin-dinner.html

Personal life

Family and relationships

Michael Symon married Symon (née Sanderson) on November 1, 1998, at Pilgrim Church in , . The couple met in 1990 through connections in the Cleveland , where Liz served as his boss managing the front of the house and wine program. By 2025, their relationship marked a 35-year milestone of friendship, with Symon crediting their enduring bond to mutual support during high-pressure careers, emphasizing acceptance of differences and collaborative problem-solving through challenges. Symon is the stepfather to Liz's son, Kyle Symon, from her previous ; Kyle was 11 years old at the time of their . The two share a close relationship, with Symon often referring to Kyle as his , and Kyle occasionally contributing to family businesses, including co-owning the Grindstone Donuts shop in . Symon and became grandparents in the late , welcoming granddaughter Emmy in 2018, grandson Butch Preston in October 2021, and grandson Walter Avery in August 2025 through Kyle and his wife, Krista. The grandchildren frequently appear in Symon's social media posts and television segments, highlighting joyful family moments amid his busy schedule. The Symons reside primarily in Sag Harbor, New York, on , having relocated there in early 2025 while maintaining strong ties to the area and balancing extensive travel for professional commitments.

Health and lifestyle

In the early 2010s, Michael Symon intensified his management of long-standing autoimmune conditions after being diagnosed in his twenties with and discoid , both of which cause chronic joint pain and inflammation affecting his hands, knees, ankles, and wrists. These issues prompted an elimination diet to identify food triggers, leading to sustained shifts toward eating that emphasized whole foods like omega-3-rich fish, berries, , ginger, and while avoiding , , refined sugars, and processed items. This approach, which resulted in significant pain reduction and a 30-pound , directly inspired his Fix It with Food series, featuring over 125 recipes tailored to combat inflammation and support autoimmune health. Symon's lifestyle reflects a commitment to balance and rejuvenation amid his demanding schedule. An avid golfer, he frequently plays rounds that help him unwind, once posting about shooting a 79 with an on the front nine. He is also passionate about , maintaining a home plot with heirloom tomatoes, chilies, eggplants, and a wide array of herbs, which he uses to share tips on pruning, harvesting, and preserving produce. A devoted dog lover, Symon owns a named , whom he often features in social media posts and on his appearances, highlighting the breed's joyful personality; he previously shared life with pets including a named and an named Ozzy. Philanthropy forms a key part of Symon's personal ethos, channeled through the Michael D. Symon Foundation, established in 2010 to support educational and charitable initiatives in , such as child hunger relief and community food programs. He contributes to by advocating for bully breeds like his own dogs and backing local causes, while his Symon Group restaurants have donated meals to food access programs, such as providing pasta and salads to residents at the Salvation Army's Harbor Light Complex shelter during community needs. In 2025, Symon participated in community signings for Symon's Dinners: Cooking Out, including a event where proceeds and discussions supported initiatives. Despite extensive travel for and , Symon prioritizes family time through routines like home cooking and shared meals, crediting his wife for her supportive role in his health management and daily balance. This focus helps him maintain well-being, often incorporating garden-fresh ingredients into family dinners even on the road.

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