Michael Purpura, Executive Chef

As a young boy, Chef Michael Purpura set a goal in his mind of becoming a chef. He attended culinary school and in a short time, a teenager became a seasoned chef.

Michael worked with several European chefs and trained throughout New York. As a young chef, Michael acquired over 200 cookbooks in order to hone his skills and increase his knowledge of different cuisines.

After becoming a chef he felt the need to share his knowledge. So, Michael began to lead seminars across the US and Canada. For the past ten years Michael has taught countless chef's his skills and techniques in catering and event décor, as well as his four year running feature "Tour of Italy" food demonstrations. He is a member of the International Caterers Association, ISES, ABC, Hostex and the NRA. For the past Thirteen years Chef Michael has been a featured speaker at the National Restaurant Association's show in NYC. There, he has covered topics such as; Classic Italian, French, African, Asian, Pacific rim, Spain and Latin influences just to name a few. Whether it is a creative idea for a new hors d'oeuvre or the food and décor for a Moroccan feast no cuisine is unknown to Chef Michael and his team.

He continues to learn by attending seminars and classes across the nation. Such as; Event Solutions Expo, The Special Event, ICA and Catersource. He has attended seminars ranging from culinary specialties to décor, trends to techniques. Absorbing all he can from the great pioneers of the catering industry like John Daily, Steve Kimball, David Tutero, Susan Lacz, Liz Newman, Richard Carbotti and his mentor Tim Lundy. These educational courses and seminars help keep Michael and his crew sharp and on the cutting edge of the catering field.

He has won the 1996 Atlanta, 2002 Salt lake City, 2006 Torino Italy, 2006 Chef of the Year ICA 2006, 2007 Star Award ICA, 2007 Catie Award best plated Appetizer, Best Buffet.

For over twenty years Michael has been cooking in kitchens in Restaurants, private and public clubs and off-premise catering venues.

Where does the future lead this young chef too? It takes him on a constant culinary journey in developing his own style of cuisine and the amazing rejuvenation of the classics that comes so easily to this talented young Chef. And, after 20 years in the business winning the Chef of the Year 2006 and spending that winter in Italy cooking with the finest chefs in Italy at the Olympic games. His journey has now taken him to the Palisadium the hills of the Hudson River overlooking NYC from the George Washington Bridge to Downtown. Our daily inspiration is this location which forces us to produce food to rival these views. The Palisadium serves not only the finest in catered food but the finest in Kosher catered food as well.