BIO | MICHAEL IANNIELLO | A native of Hyannis Massachusetts I first became interested in food by watching my mother and helping as a child. My first experience in kitchens started at age 13 and was immediately taken by the energy. With that in mind I decided to enroll in the culinary program at Cape Cod Tech and excelled in the baking and pastry program where I competed in competitions and even took best of show at the southeast regional mass cake show. After high school I focused my energy in the savory kitchen working in farm to table driven restaurants as well as staging in Michelin starred restaurants in my free time. During one of the winters I was on the Cape I was persuaded to come to Vail for a season and was immediately taken by its charm so I decided to relocate and take a position at sweet basil in Vail village where I was a chef tournaut working every station both savory and sweet before deciding to move in the the realm of private catering. In my free time I try to remain connected to the land around me by hiking, camping, fishing and foraging the this beautiful land.

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