Michael Battocletti



A native of St. Louis, Missouri, Michael Battocletti was classically trained under C.M.C. Aiden Murphy and C.E.C. Dan Holtgrave at Old Warson Country Club. In 2012, Battocletti moved to Chicago to further his skillset at the Alinea Group restaurant, Next. Rising through the ranks quickly, Battocletti became a sous chef after only a couple of months and continued to work under chef Grant Achatz and Dave Beran for the next four years. After his time at Next, Battocletti began working for Lettuce Entertain You, one of the country’s largest privately owned restaurant groups. He spent time as executive chef of Mon Ami Gabi, RPM Italian, and RPM Steak, while also helping to develop the RPM Seafood menu.

Chef Battocletti recently started consulting for various hospitality operations, allowing him pursue his passion for creating new relationships and recipes based on sustainable sourcing.