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Michael Schlow
James Beard Award winner
- Discipline
- Other
i. Biography
Chef and managing partner at Beech in Jamestown, Michael Schlow has built a career around the directness and structure of Italian cooking. Raised in Brooklyn, New York, he brought that city’s pace into a path that moved from neighborhood kitchens to openings across Boston, Washington, DC, and beyond.
The Climb
Michael Schlow’s early work in New York City and Long Island gave way to Boston, where he re-opened Café Louis at Café Louis in Boston (from 1995). That return marked the start of a public rise. He then co-founded Radius in Boston (from 1998) as chef, and the restaurant became part of the base of his reputation. From there, he shaped Via Matta in Boston, Tico in Boston, and Doretta Taverna and Raw Bar in Boston as co-founder/chef and chef/owner, building a body of work that moved with range while staying close to the flavors and timing that define his cooking. As the work expanded, so did the map. From Boston, Schlow opened restaurant at Pine at the Hanover Inn in New Hampshire (from 2013), then opened second Tico in Washington, DC (from 2014) and restaurant at The Riggsby at the Carlyle Hotel in Washington, DC (from 2015). He followed with trattoria at Alta Strada in Washington, DC (from 2016) and restaurant at So Casolare Italian restaurant in Glover Park Hotel, Washington, DC (from 2016). Each opening added another layer to a career built on movement, reinvention, and an ability to shape hospitality at scale. That pace continued. He opened second Alta Strada at Alta Strada in Washington, DC (from 2019), opened sushi restaurant at Nama in Washington, DC (from 2019), opened restaurant at Adachi in Birmingham, Michigan (from 2018), launched family restaurant at Zao Jun in Bloomfield, Michigan (from 2019), and opened fast-casual italian eatery at Prima in Bethesda, Maryland (from 2019). More recently, he opened Seamark Seafood & cocktails at Seamark Seafood & Cocktails in Encore Boston Harbor, Everett, Massachusetts (2024–2025), and is committed to opening a new restaurant at Royal Sonesta Washington DC Dupont Circle hotel in Washington, DC (from 2026).
Today
He is chef and managing partner at Beech in Jamestown and chef partner at Seamark Seafood & Cocktails. In both roles, Schlow stays inside the operating core of the restaurant, shaping the room, the kitchen, and the overall identity with the experience that comes from opening, refining, and reopening ideas in different markets.
Signature
Michael's signature dishes include Radius, Via Matta, Tico, Alta Strada, and Happy's Bar + Kitchen. Taken together, they track the range of his work across formats and cities, with each name marking a different phase in a career shaped by consistency, adaptation, and reach.
Profile updated July 2026
FAQ
Asked of Michael
What is Michael Schlow's current role?
As of 2026, Michael Schlow is chef and managing partner.
Where did Michael Schlow work before?
Michael Schlow's earlier career included Café Louis, Radius, and Via Matta.
What recognition has Michael Schlow received?
James Beard Foundation Award, Best Chef, Northeast (2000).
