Chef/Owner of Lumiere, Area Four, and A4 Pizza
Rep. Joseph P. Kennedy, MA-4
Chefs Boot Camp Alum, April 2014
Areas of interest: Food affordability and accessibility, sustainability, GMOs, food aid, and sustainable seafood
"I believe that every chef has a powerful voice in the conversation around food. We are uniquely positioned in the food chain, in that we can have a profound influence on both our customers and the public at large, as well as on the farmers, ranchers, fishers, and artisans who produce the ingredients we use."
Michael Leviton is chair on the board of overseers at Chefs Collaborative. He is on the Advisory Board for Food Day, a nationwide celebration and a movement for affordable, and sustainable food. Michael purchases products that are sustainable and healthy, and local whenever possible. In particular, he supports and buys from local fishermen in the northeast who are fishing sensibly and sustainably. Michael speaks out about the importance of utilizing all seafood, especially "trash" fish, and hosted a Chefs Collaborative Trash Fish Dinner.
Organization affiliations: Chefs Collaborative, Environmental Defense Fund, Food Day, and Blue Ribbon Task Force at Monterey Bay Aquarium Seafood Watch
Balancing sustainability, profitability in the restaurant business
Are Trash Fish the Answer?
How Boston's Restaurant Industry Would Change the World Through Food
I'll Have the Trash Fish, Please