Since he joined the Mobil Four Star and AAA Four Diamond award-winning restaurant Wish at The Hotel, E. Michael Reidt has been garnering rave reviews. "A star is born," raved the Miami New Times, and both local and national press agree that Reidt's innovative Brazilian-French cuisine is a hit.
Born and raised in Boston, from 1999 until recently Reidt (pronounced Reed) was chef/co-owner of the city's Bomboa restaurant. His Brazilian-French influenced cuisine brought him national attention and critical acclaim, and in July 2001, he was featured on the cover of Food & Wine magazine as one of "America's 10 Best New Chefs." From 1997-1999, Reidt was executive chef at Boston's Restaurant Zinc, where he developed a global menu with French influences. Other notable highlights of his career to date include a year working under Todd English at his acclaimed Olives Restaurant in Boston, an experience that Reidt regards as "an important influence in the development of my culinary style," and 14 months as chef de partie at the prestigious Ritz Carlton Hotel in Naples, Florida. A graduate of the Culinary Institute of America in 1993, he did an externship at the Inn at Little Washington in 1992.