Printable Biography of Michael Paley

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Executive Chef Michael Paley has helped Proof on Main rise to local and national attention with culinary excellence showcasing the bounty of the Ohio River Valley. His exciting, accessible menu pays homage to local farmers, artesian producers and sustainable agriculture.

“Best New Restaurants of 2006”
John Mariani described Paley’s food as “every bit as colorful and bold as the design” when Proof was named to Esquire magazine’s elite list for “Best New Restaurants of 2006.” Critics voted his signature bison tenderloin as “Best Bison Dish” in Louisville magazine. The Courier-Journal awarded Proof its highest rating of four stars. Since opening Proof in 2006, Paley’s culinary styling has also been featured in publications including Food and Wine magazine, Wall Street Journal, USA Today, The Washington Post, Food Arts magazine, Southern Living, The New York Times and the Chicago Tribune.

Career Highlights
Originally a film student from Washington, N.J, Paley traveled to South Florida to attend Florida State University. While attending school, he landed a job in food service. His natural talents began to shine and it wasn’t long before Paley turned in his camera for a toque. His time in South Florida allowed Paley the chance to work with some of the nation’s top restaurateurs and to obtain classical training.

He attended Florida Culinary Institute and worked under Chef John Belleme at Zemi, a Boca Raton hot spot. Paley also worked behind the stoves for famed Chef Daniel Boulud as part of the original culinary team who opened Café Boulud Palm Beach.

In 2002, Paley began working with Drew Nieporent’s Myriad Restaurant Group at Lucca, a Tuscan-inspired restaurant at the illustrious Boca Raton Resort and Club. Under executive chef Carey Savona, Paley embraced the Italian approach to cooking - using only the freshest seasonal ingredients to create simple, elegant dishes. As sous chef, Paley spent the following years setting the benchmark for South Florida dining with Lucca’s stunning food, great service and award-winning wine list.

In 2005, Paley joined the Proof on Main team to head the kitchen at the ambitious Proof on Main project. His skills and talent for producing cuisine a la minute has won recognition for the restaurant and this rising star.

Just six months after opening Proof, Chef Paley made his debut in New York at the prestigious James Beard House. He continues to collaborate with local farmers and purveyors to bring the best that the region has to offer to his customers. In addition, he is making more than 70 percent of his cured meats in house. In 2007, he will spearhead a sustainable foods movement in Kentucky which was started nationally by Food & Wine magazine called “Grow for Good Farm and Table.”