Since his emergence from New York City's French Culinary Institute in 1994, Chef Michael DeMilta has forged his culinary convictions based on a fusion of classic foundation with modern creativity. Michael affirms that his passion for cooking is what motivates him in his career, and that the long hours he toils to experiment and strive for perfection - are simply a labor of love.

He believes in using only the freshest ingredients, infusing both his simple and his complex dishes with truly heightened flavors. Some of Michael's latest menu creations include: Crunchy Fried Jumbo West Coast Oysters with Green Apple, Sweet Pepper Relish and Mustard Sabayon; Pistachio Crusted Codfish with Caramelized Vidalia Onion Whipped Potatoes and Cocoa-Balsamic Vinaigrette; Cinnamon-Dusted Long Island Duck Breast with Wild Huckleberry Chambord Sauce.

Michael attributes the development of his style of American Cuisine to his diverse background, which includes working with Waldy Malouf at Hudson River Club, where he became Executive Sous Chef. Michael has also been Sous Chef for David Burke at Park Avenue Cafe; Ian Scully at La Grenouille; David Paulstich and at Central Park BoatHouse; and for Matthew Tivy at Chez Louis, with whom he also worked at La Cremailliere (Banksville NY). Even while studying at the French Culinary Institute, Michael seized the opportunity to stage at the four-star Chanterelle under David Waltuck.

Just prior to accepting his current position as the Executive Chef at Seven, Michael was the Executive Chef of Sagamore Grill, Bronxville NY.