"The most valuable lesson I learned was from Claude Bailles: don't serve anything I'm not proud of and something that I wouldn't eat myself."
"I like The Met Museum . We live close to it, and it's always something new. Right now, there's an unbelievable Raphael show ."
"I was just in Madrid last year, and the food was amazing. We had an opportunity to go to a restaurant, Diverxo, the number two restaurant in the world at the time, 26 courses, and I still remember every one of them."
"I blow glass. I also collect tomato seeds throughout the world. I have about 400 varieties of tomatoes, and I grow about 50-60 varieties every year. And I grow about 400 plants, and I give them away to people."
Chef Michael Ayoub has spent over 40 years feeding New York, with much of his work centered on pizza. For more than 21 years, he has run a wood-fired pizzeria focused on flour and water. His restaurant footprint has expanded to rooftop locations in Brooklyn Bridge Park and to Time Out Market New York in Dumbo and Union Square. He learned from Claude Bailles to never serve anything he is not proud of and would not eat himself. He unwinds at The Met Museum, recently enjoying a Raphael show. He recalls a memorable Madrid meal at Diverxo with 26 courses. He makes chicken Milanese for himself, blows glass, and collects about 400 tomato seed varieties, growing 50–60 each year and giving plants away.
Read at Time Out New York
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