Michael Lomonaco

Why did you get involved with City Harvest?
In 1989, with my first chef’s position, I became acutely aware of the issues of hunger and homelessness in NY and made a personal commitment to get involved with aiding others when I could. City Harvest was and remains a straight line to helping provide food to those in need of it.

Why is hunger an important issue for you?
It is the responsibility of all of us in the food business to remember those less fortunate, and to try to make a difference in someone’s life through the act of giving sustenance.

How has your involvement with City Harvest affected your outlook on food and/or hunger in New York City?
Through the work of City Harvest I have seen children, the homeless, the elderly and infirm fed nourishing meals while filling those same people with hope, and a sense that they are not forgotten. This important work of City Harvest has given me hope that we can make a difference in the lives of others through the smallest act of kindness.

What is your favorite hidden gem of a restaurant in New York?
Sandro Fioriti, the greatest Roman chef in New York, cooks his food in his restaurant Sandro’s.

What is your favorite type of food to eat?
I eat Italian all the time, but I love, too, great French Bistro food. So now you know—I am an Italian-American with the heart of a Francophile!

What is your favorite type of food to make?
I cook at home all the time; quick, simple and fresh — the best cooking there is.

What can you not live without in your kitchen?
For years I’ve given the same answer to this one — and I haven’t changed my mind—a sharp 8 inch chef’s knife. With it I can do most anything I need to produce a great meal.

What is in your refrigerator?
Fresh fruit, cheeses, olives, capers, anchovies, yogurt, milk, juice, white wine, and always a bottle of champagne.

What inspired you to focus on being a chef as a career?
Without any hesitation, Julia Child. I was inspired by her straightforward, no nonsense, fun-filled approach, along with her great food, great entertainment and her ability to bring joy to others.

What is your favorite junk food?
Pizza, pizza, pizza — brick-oven, coal fired, wood-fired—by the slice or by the whole pie. I can't wait to drive out to Coney Island for Totonno’s re-opening!

Do you have any suggestions for people on a limited budget that would still like to enjoy a nice meal out?
The French Culinary Institute has students running their restaurant, cooking and waiting tables, and they do a great job. Brooklyn, Queens and the Bronx and Staten Island are also filled with small mom and pop restaurants—ask friends, scour the neighborhoods and support the small family restaurant.

I am thinking about becoming a chef, what advice can you give me?
I always encourage others to seek out training and education, like at New York City College of Technology’s Restaurant and Hospitality department. Get a two-year degree and learn business practices like accounting and management. After you graduate find a chef to take you on and mentor you, learn how to cook by doing every job in the kitchen, and you’re home free — the investment of time will pay off in a great future.

What was the last best meal that you had?
I visited Sora Lella in Soho, an import from Rome, with the original owners and chef cooking their classic Roman food in NYC.

What would your last meal be?
Such a tough question with the easiest answer — with my wife Diane, any meal would be the best meal.

• At the Chef's Table
• The Food Council