Michael Lucente has been working in kitchens since the age of 15, and graduated from the Culinary Institute of America in 2003. His first position was as a line cook at the acclaimed restaurant BLT Steak at The Ritz-Carlton in Westchester, NY, eventually working his way up to Sous Chef after just a few years. In 2009, he moved to Napa & Company in Stamford, CT. He later returned to New York, landing his first executive chef role at La Promenade des Anglais. His culinary prowess and skills caught the attention of Food Network, allowing Lucente to compete on “Iron Chef America” in April 2012.