An East Bay native, Michael Romak likes to “keep it local” and has a passion for sustainable seasonal seafood. He was a sous chef at Yankee Pier Lafayette for five years before being promoted to his current role as Executive Chef.
Michael’s cooking philosophy as “Keep it simple, sustainable and organic. Most importantly: keep it seasonal.” He brings this approach to the Yankee Pier menu and his own favorites like the Pan Roasted Idaho Rainbow Trout with seven-grain wild rice, sun-dried cranberries, toasted pecans and sage brown butter.
Michael developed a passion for cooking at young age while he spent many hours helping his mom in the kitchen. After graduating from the California Culinary Academy, he spent the next 20 years honing his cooking skills at prestigious Bay Area restaurants such as the Sherman House and Chez Michel and also founded his own restaurant Haute Stuff before joining Yankee Pier.
When Michael isn’t creating seasonal seafood dishes in the Yankee Pier kitchen, he enjoys attending concerts, sporting events and BBQing for his wife and daughter. Drawn to the restaurant industry by the fast pace and social nature, Michael would have chosen a career of a sports broadcaster if he weren’t a chef.