Executive Chef, Stew Leonard's
Chef Luboff brings more than thirty years of experience developing menus and directing culinary employees at some of the nation’s marquee hotels and casinos, notably alongside a number of bold faced names in the culinary world. His resume spans opening Bally’s Park Place in Atlantic City to hosting and competing in the Mohegan Sun Wine Fest. He has additionally competed in the South Beach Food & Wine Festival, including the Moet & Chandon BubbleQ and Rachael Ray Burger Bash, as well as overseeing James Beard events at Wolford Estates.
Food Network celebrity chef Robert Irvine worked closely with Chef Luboff at Disney Wine & Food Festival. Irvine notes, “Michael is one the best in the business. Stew’s shoppers will flip for his creative, tasty recipes.”
“One day, we met Bobby Flay at Stew Leonard’s and Bobby high-fived Michael! I knew right away we had picked a great chef,” said Stew Leonard Jr., President & CEO of Stew Leonard’s. “With his experience, Chef Luboff is really going to help develop our culinary team of over 100 chefs, sous chefs, and kitchen staff.”
Prior to joining Stew Leonard’s, Chef Luboff served as Vice-President of Culinary Operations/Executive Chef at Mohegan Sun, overseeing all culinary decisions, the daily operation of more than thirty restaurants and food service venues, and serving as many as 12,000 to 35,000 meals in a day. He was intimately involved in the opening of the casino’s top restaurants, including Bobby Flay's Bar Americain and Bobby's Burger Palace and Todd English's Tuscany. His career also includes ten years with Bally’s Atlantic City, where he was on staff during the opening of the hotel and was directly involved in the development of restaurant venues.
The discerning clientele Chef Luboff has served throughout his career perfectly prepared him for the passionate, freshness-focused shopper at Stew Leonard’s. Though he has observed and drawn influences from several chefs over the course of his career, Chef Luboff has worked diligently to find and develop his own cooking style, which could be best described as eclectic, sustainable, and fresh.
“I’m thrilled to be a part of the Stew Leonard’s team,” said Chef Luboff. “I was first attracted by the company’s strong values and commitment to their customers, but what really hooked me was the entire team’s passion for quality throughout the store. My fellow chefs and I are very excited to introduce Stew’s customers to some unique and tasty new items on the salad bar, in our gourmet case, and on our prepared foods menu.”
Chef Luboff first became interested in a culinary career when he was a teenager, drawing his inspiration from his mother. He trained for more than ten years under the guidance of several chefs, including a master chef. He has also held several chef positions at large hotels in Atlantic City. As the Executive Sous Chef at The Atlantic City Hilton for six years, he was responsible for constantly developing new items for fourteen restaurants as well as back-of-the-house operations and overseeing all production areas.
Chef Luboff lives in Preston, Conn. with his wife Susan, their five sons, and four cats. He is a supporter of Share Our Strength, Juvenile Diabetes, and the Connecticut American Liver Foundation