ESOC Executive Chef, Michael Sherman

Michael sherman Executive Chef

Massachusetts native Michael Sherman grew up with a love for food and a certain fascination with the restaurant industry. After graduating high school, he headed for North Shore Community College where he studied culinary arts and was taught the basics of French cuisine. During this time he discovered his passion for cooking and all things food.

 

Sherman’s first job in the industry was at the Georgetown Club, where he worked his way up from preparing food for private parties to becoming the chef tournant. He then took a job working with Chef Matthew Morello, at the Andover Inn Brasserie, located on the campus of Phillips Academy Andover. Working on a menu that changed daily helped him develop healthy respect for fresh, local and seasonal ingredients.

 

After leaving the Andover Inn with a developed and much more refined cooking style, Sherman decided to take his talents to Harvest in Cambridge. Working alongside Chef Mary Dumont, he was given the opportunity to work with the highest quality ingredients and gain a knowledge and appreciation for them. While working in Cambridge, he collaborated with chef-owner Matthew Morello on Brasserie 28 in Andover, which opened in June of 2010. As Chef de Cuisine of the contemporary French restaurant, Sherman brings all his knowledge and passion for food to the menu, giving patrons a local and seasonal experience. Brasserie 28 has earned critical acclaim and numerous awards, not only for its food but its extensive wine program as well.

 

As a young chef, Sherman has been determined to go into work every day better and more knowledgeable than the day before. Always reinventing himself and creating new dishes, he is determined to offer a menu that relies solely on the highest quality seasonal ingredients.