Gruppo Chiarello’s Founder, Chef Michael Chiarello, Dies
Gruppo Chiarello‘s founder and chef, Michael Chiarello, passed away Oct. 7 at Queen of the Valley Medical Center in Napa, where he was being treated for the past week for an acute allergic reaction that led to anaphylactic shock. He spent his final moments surrounded by family and friends, who respectfully asked for privacy during this immensely sad and difficult period.
The Chiarello family shared, “We deeply mourn the loss of our beloved patriarch Michael. His culinary brilliance, boundless creativity, and unwavering commitment to family were at the core of his being. He brought people together through the joy of shared meals, fostering lasting memories around the table. As we navigate this profound loss, we hold dear the moments we cherished with him, both in his kitchens and in our hearts. His legacy will forever live on in the love he poured into every dish and the passion he instilled in all of us to savor life’s flavors.”
Born in Red Bluff, Calif., in 1962, Michael Chiarello was not just a chef; he was a culinary visionary and a true pioneer. His culinary passion ignited in his mother’s California kitchen, where he was enveloped in the traditions of his Southern Italian heritage. Michael’s lifelong dream of becoming a chef led to remarkable achievements.
A graduate of the esteemed Culinary Institute of America in New York, Michael was a multitalented luminary. He earned accolades as a chef, vintner, specialty food trailblazer, philanthropist, accomplished author, and engaging television host. His culinary philosophy revolved around seasonal, sustainable ingredients, and he fervently supported the artisans and farmers who crafted them, fostering a culture of shared meals and unforgettable memories.
His love affair with the Napa Valley began in 1987 with his critically acclaimed restaurant Tra Vigne which created the spirit of what would become the Napa Valley culinary scene that we know today.
Michael’s impact on the culinary world was not only through his kitchens. In 1985, Food & Wine Magazine named him Chef of the Year, a mere three years after graduating from the CIA. In 1995, he received the CIA’s Chef of the Year Award, followed by being named Alumni of the Year in 2011. His many cookbooks garnered recognition from both IACP and the James Beard Foundation. He revolutionized the olive oil industry with his innovative work with California olive oil in the mid-’90s with his venture, Consorzio Flavored Oils.
“Chef Michael Chiarello’s passion for food and life will forever be etched in our kitchens and our hearts. While we mourn Michael’s passing, we also celebrate his legacy that continues with his restaurants, Bottega, Coqueta (San Francisco and Napa Valley), and Ottimo,” said his longtime partners in Gruppo Chiarello. “In remembrance, we ask that you join us in celebrating his remarkable journey and the incredible impact he had on the world of food, wine, and family by inviting you to share a meal with your family and friends to remind all of us that the bonds forged over a meal are among life’s most precious treasures.”
Dedicated to sustainability, Michael ventured into winemaking in 1999, creating Chiarello Family Vineyards. His small-batch wines consistently earned high praise and acclaim. In 2000, he graced us with NapaStyle, a retail line of artisanal foods, kitchenware and home products that bore his stamp of authenticity.
Michael Chiarello’s captivating presence on television endeared him to millions. For a decade, he hosted shows on PBS, Food Network, Fine Living, and Cooking Channel. In 2003, he embarked on the Emmy Award-winning journey with “Easy Entertaining with Michael Chiarello.” His culinary prowess also shone on Bravo’s “Top Chef Masters,” as well as frequently gracing our screens as a judge on Bravo’s “Top Chef” and “Top Chef Masters.” In 2011, he participated in Food Network’s “Next Iron Chef” competition and made appearances and many television shows.
Funeral arrangements will remain private, and in lieu of flowers, the family kindly requests donations to Meals on Wheels, ensuring his commitment to culinary excellence and sustainability lives on.
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Quirch Foods Opens Distributing Facility in South
Quirch Foods, LLC, a leading provider of high-quality food products, celebrated the grand opening of its distribution center that will service the Tennessee and Kentucky area. This facility is strategically located to cater to this region, bolstering the company’s commitment to exceptional customer service and timely delivery of fresh and frozen protein items as well as a collection of well-known retail brands including Panamei Seafood, High River Angus, Mambo Foods, Chiquita Brands frozen Tropicals and Fruits, among others.
“Our new distribution center is a testament to our dedication to providing our valued customers in Tennessee and Kentucky with prompt and reliable access to our wide array of premium food products,” said Frank Grande, president and CEO of Quirch Foods. “We are excited about the positive impact this expansion will have on our operational capabilities and, ultimately, our ability to better serve our customers as well as provide solutions to their growing food needs.”
In addition to enhancing our distribution capabilities and ensuring efficiency throughout our supply chain, the 65,000 square foot facility will create job opportunities in the local community, promoting economic growth and contributing to the region’s prosperity. The company believes in fostering positive relationships with its neighbors and actively engaging with the communities it serves. This investment represents a significant milestone in our mission to meet the growing demand for its products.
Quirch Foods is a food distribution company servicing ethnic, independent, and national grocers as well as foodservice and other customers across the United States, the Caribbean, and Central and South America. Quirch Foods operates approximately 500 refrigerated trucks and over 2.3 million square feet of combined distribution space through 21 facilities in Florida, Georgia, North Carolina, Tennessee, Alabama, Texas, Washington, Oklahoma, Oregon and Puerto Rico.
Quirch Foods is the exclusive distributor of High River Angus, McKinneys Beef, Panamei Seafood, Diamond Reef Seafood, Kikiriquirch poultry, Mambo Foods, and is a licensed distributor of Certified Angus Beef and Chiquita Brands frozen Tropicals and Fruits.
To learn more, visit Quirch Foods online, follow Quirch Foods (Facebook, Twitter, Instagram, LinkedIn), or call (800) 458-5252.
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GoMacro Reteams With Keep A Breast Foundation
GoMacro, known for its organic, plant-based nutrition bars, is continuing its partnership with the Keep A Breast Foundation for the seventh consecutive year.
KAB is a nonprofit organization on a mission to reduce breast cancer risk and its impact globally. Through self-check resources, prevention education, and arts and wellness programs, KAB strives to empower youth to become their own health advocates, on their own terms, in their own voice and space. Today, they offer a wide variety of programming in support of their mission including the Keep A Breast App, the Give Back Grant Program and Fit4Prevention.
GoMacro’s partnership with the foundation is particularly meaningful due to their founders’ experience with breast cancer. Following co-founder Amelia’s 2003 breast cancer diagnosis, she and her daughter, Jola, made several diet and lifestyle changes to support her healing journey.
During the search for a delicious treat that suited her new needs, Amelia created the original MacroBar recipe in her family kitchen. In the face of adversity, Jola and Amelia came together, fought the cancer, and Amelia won. In the years following, the mother-daughter team began sharing the power of a balanced, plant-based lifestyle through their delicious, organic nutrition bars.
“During my battle with cancer, there weren’t any snacks on the market that suited my new dietary needs and tasted great,” says Amelia. “After making the first batch of what became the MacroBar recipe, we knew it was something we needed to share with the world.”
Along with spreading the power of a plant-based lifestyle, Jola and Amelia wanted to support organizations with shared values – and Keep A Breast was a natural partnership.
“Our 5 Principles – Live Long, Eat Positive, Give Back, Tread Lightly, and Be Well – guide all we do at GoMacro. One of the ways we Give Back is by donating to organizations whose values and missions align with ours,” says GoMacro CEO and co-founder Jola Sonkin. “Breast cancer prevention is a cause that is especially close to our hearts, and we love supporting Keep A Breast’s practical and unique approaches to prevention.”
Partner with GoMacro in supporting the Keep A Breast Foundation by purchasing the Cherries + Berries Give Back Bar online or at a retailer near you throughout October.
The GoMacro facility is powered by 100% renewable energy, and all MacroBars are made with high-quality, sustainably sourced, plant-based ingredients.
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