Mike Iovinelli

-When did food first become important to you?
At a young age, my parents where both exceptional in the kitchen and were always entertaining family and friends.
Every Sunday there was a large group over, we had a special occasion in our house every week.
Their hospitality greatly influenced my desire to feed people great food and make them feel welcome and happy.
 
-What cuisine did you grow up with?
Italian cuisine, being from 2 different regions in Italy there was an ongoing competition between my parents and their families to which region had the better cuisine.
Also summer parties in the back yard were always a great time, my father would be working 2 grills at the same time to accommodate all of his guests.
 
-What’s your favorite part of your job?
Taking a step back at a large event and witnessing our guests enjoying our food and having a great time.
 
-What do you do outside work?
Spend time with my family, fishing, golfing and finding new restaurants and recipe ideas.
 
-What’s your favorite dish *BEYOND* makes?
There are so many that I enjoy it is hard to pick a favorite, but I will say that our chefs are exceptional at preparing our pasta and seafood recipes on a large scale and they still have the quality of an intimate restaurant.