Chef
Michael DeCicco
- Discipline
- Chef
- Based in
- Surfside, Florida, United States
i. Biography
Having spent time in the area visiting family and friends, there could not be a more inspiring setting for developing a culinary program than the natural landscape of The Dunlin. For Michael DeCicco, Executive Chef of The Dunlin in Johns Island, South Carolina, that idea sits at the center of the work: start with place, not theater. The cooking follows the landscape’s quiet abundance and translates Southern heritage and local ingredients into a style shaped by restraint, care, and what the region gives back.
The Path
Training at the Culinary Institute of America gave Michael DeCicco the formal base that would carry into his next kitchen, The Surf Club Restaurant by Thomas Keller in Surfside, Florida, where he served as Head Chef. The move from school to a high-profile dining room set a clear working standard: precision, discipline, and attention to technique. Today, he is Executive Chef of The Dunlin, Auberge Collection (since 2024) and Executive Chef of Linnette's (since 2024). Those roles place him in two expressions of the same approach, both tied to the character of the Lowcountry.
The Work Today
Since 2024, DeCicco has served as Executive Chef of The Dunlin in Johns Island, South Carolina. The position suits a style built around setting and season, with the Sea Islands and Charleston ingredients acting as the framework rather than the backdrop. At Linnette’s, that approach is visible in three named signatures. Wood fire roasted oysters with bone marrow butter and pickled peppers combines smoke, richness, and sharpness in one plate. Storey Farms poached egg with Carolina Gold rice middlins turns a regional staple into a composed dish that lets the grain do the work. Ember grilled local shrimp with sweet corn and dilly bean vierge keeps close to coast and field, arranging the flavors with directness and seasonal discipline.
Signature
Michael's signature dishes include wood fire roasted oysters with bone marrow butter and pickled peppers, Storey Farms poached egg with Carolina Gold rice middlins, ember grilled local shrimp featuring sweet corn, and dilly bean vierge.
In Their Words “I look forward to building exciting menus focused on authentic, yet modern dishes that celebrate Southern heritage and the incredible local ingredients that the Sea Islands and Charleston have to offer.” “Having spent time in the area visiting family and friends, there could not be a more inspiring setting for developing a culinary program than the natural landscape of The Dunlin.”
Acclaim
The work reads as a concise case for the South Carolina chapter: fire, shellfish, rice, corn, pickled heat, and local sourcing brought together without overstatement. The dishes keep their footing in the ingredients, with each element given room to register clearly. The same discipline shows up in the shift in responsibility. In 2024, he moved into Executive Chef roles at The Dunlin and Linnette’s, placing his current work within the Sea Islands and Charleston ingredient shed he names himself and making the location part of the operating brief as much as the menu.
Profile updated July 2026
FAQ
Asked of Michael
What is Michael DeCicco's current role?
As of 2026, Michael DeCicco is Executive Chef.
Where did Michael DeCicco train or study?
Michael DeCicco trained at Culinary Institute of America.
