Michael Schlow
Tico
222 Berkeley Street, Boston
Long synonymous with the Boston dining scene, Michael Schlow continues to expand his own horizons while expanding the palates of his dining guests. Having won raves and ravenous fans for his acclaimed Via Matta, and two Alta Strada restaurants (the other of which is at Foxwoods), Schlow’s now taps the flavors of Latin America for Tico, a new tapas-based dining concept in the heart of the Back Bay. With its open kitchen and wide selection of tequila and cerveza, Tico is a great place to eat or just gather with friends and to see what Schlow comes up with next.
Matt’s Meals: How did you get into cooking?
Michael Schlow: I first started cooking at age 10. My mother had to go to work. I’m the oldest of three, and she would leave things in the crockpot or tell me how to make TV dinners when she knew she would be late.
MM: Where was your first professional kitchen experience?
MS: You mean actually getting paid? I started as a dishwasher at age 14 in a local restaurant where I grew up. I stayed there all through high school and attempted every job in the place, but they rarely let me cook. It was a great first experience and I was in awe of the cooks and the way they moved so fast. I knew it was something of great interest and I wanted to pursue it further. I went to college and then culinary school and it was there that I really started to learn and appreciate the dedication and demands of the restaurant business.
MM: What is your favorite dish to prepare?
MS: I don’t have one favorite. I love to prepare so many different dishes. If you put a gun to my head and said pick one, I’d have to go with pasta.
MM: What is the best part of your job?
MS: That I love it so much that I don’t actually consider it to be work. I couldn’t imagine being in one of those jobs where you wake up on Monday morning and say with a giant sigh, “Ugh- Time to go to work. I can’t wait for this week to be over!” I’m lucky, I never feel like that. I love my job! Plus, how many jobs can you name that get to incorporate art and creativity, business acumen, social interaction, celebrations, psychology, architecture and design, history, all while hopefully making people happy and seeing their immediate reaction to what you just created for them? It’s an amazing job.
MM: Who is your favorite chef in Boston?
MS: I have so many chefs that I admire and love their food- Ting Yen, Evan Deluty, Jeremy Sewall, Dante de Magestris, Jasper White, Ken Oringer, Ming Tsai, Marc Orfaly, Anthony Catarano….
MM: What do you usually make for yourself at home?
MS: Something really simple and it’s usually spicy.
MM: If you could dine with any three people, who would they be?
MS: If it doesn’t depend on living or dead, I’d invite over Jesus, Moses, and Mohammed. I’m just dying to hear the three of them discuss how f–d up the world has become and what they think of how their followers have “interpreted” their words and teachings over time. Then I’d try to book them all on the Glenn Beck show for a panel discussion with him. That’s a show I wouldn’t want to miss!