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Raised in Long Beach by his grandmother, who instilled in him a love for food and Mexican culinary traditions, particularly working with fresh masa.
Began his professional culinary career as a dishwasher, marking the start of his ascent through kitchen ranks.
Progressed through various stations in different kitchens, gaining diverse experience and skills. Briefly enrolled in culinary school during this period.
Achieved the position of Executive Chef at 320 Main in Seal Beach, a restaurant highly regarded by his mentors.
Chef Michael Romo's culinary journey is deeply rooted in his upbringing in Long Beach, influenced by his grandmother from Aguascalientes, Mexico. He started his career at 17 as a dishwasher and steadily worked his way through various kitchen stations, becoming the Executive Chef of 320 Main in Seal Beach by the age of 24. His cooking philosophy emphasizes food as a representation of love, culture, and community.
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320 Main
Michael Romo was raised by his grandmother, who traveled from Aguascalientes, Mexico, to care for him. He considers his grandmother's kitchen his first classroom, where he learned the rhythm and intention of cooking, witnessing the transformation of humble ingredients into nourishment and celebration. This early experience profoundly shaped his approach to food and hospitality.
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