If E. Michael Reidt has proven anything to the culinary world, it's that he can't sit still. Born and raised in Boston, Reidt took his first steps in the prestigious Culinary Institute of America (CIA) and was an extern at The Inn at Little Washington in Virginia, and then moved to The Ritz-Carlton in Naples, Florida.
Upon returning to Boston, Reidt cooked at Olives under Todd English, and at Alloro under Suzanne Goin.
Reidt then left Boston on a two-year sabbatical. He tried varieties of food from all over the country, and ended his trip in Hawaii, taking jobs at various restaurants and hotels. His return to Boston led to the chef position at Zinc, which then became the popular eatery Bomboa, where he earned himself a spot as one of Food & Wine's Best New Chefs of 2001.