Michael’s on Naples Philosophy
Our highest priority is providing you with an unforgettable dining experience. We partner with local farms to source fresh, seasonal produce. Our own butcher, Working Class Kitchen, supplies us with responsibly butchered meats and housemade sausage.
We believe in making everything from scratch—pasta to sauces, mozzarella to gelato. Our uncompromising approach and relentless focus on quality has gained us a devoted following, not to mention a handful of top Zagat ratings and other accolades.
We know where everything on your plate came from, and we believe it’s your right to know as well. Quality is our highest priority; we don’t cut corners, and it shows. We invite you to dine with us so you can see—and taste—for yourself.
Brooklyn-born Michael has always enjoyed success thanks in large part to his unwavering integrity, commitment to quality, and bend-over-backwards desire to please the customer. Well before establishing his own restaurant, Michael was known throughout his New York neighborhood for making and bottling sauces from scratch and offering them as gifts for birthdays, holidays, and special occasions. The massive feasts he prepared each Sunday night were the hottest ticket in town. His career in the business world began in New York, where he ascended through the ranks of several companies before selling off his interests in 2004, thus enabling him to pursue his dream of owning and operating his own restaurant. With the help of some of the industry’s most respected consultants, Michael found a location, oversaw its renovation, assembled a team of top talent, and is now on his way to placing Long Beach, California on the culinary map.
Born in Naples, Italy and raised in Imperia on the Riviera, Massimo can trace his passion for good food and fine wines to his youth. His family owned the restaurant La Barca (“the boat”), where Massimo worked in nearly every capacity through the years as the restaurant grew in popularity. His experience includes working for the Director of Operations for the five-star Grand Hotel in San Remo, where he further broadened his knowledge of fine wines. He later worked as Manager of the prestigious Hotel Croce di Malta in Imperia, before moving to New York where he gained experience at such noted eateries as La Collina,Vespa, and the celebrity hotspot Pappardella, before moving to Long Beach to run Michael’s On Naples.
Executive Chef de Cuisine
After an extraordinary year in which I experienced some of my life’s greatest highs and lowest lows, I am excited to have finally found the right place to lay down some roots. Luckily I have great friends like Greg Daniels. Otherwise, I might still be looking for work. I am looking forward to the challenge of learning everything about Italian cuisine and culture.