Food Network star Michael Chiarello dies at 61 – NBC Bay Area

Celebrity chef Michael Chiarello has passed away.

The former Food Network star died in a hospital in Napa, California at the age of 61. After being treated for an acute allergic reaction last week that led to anaphylactic shock, his company Gruppo Chiarello announced in a statement on October 7. The group said he spent his final moments surrounded by family and friends.

“We deeply mourn the passing of our beloved patriarch Michael,” the company said, quoting his family. “His culinary talent, limitless creativity and unwavering commitment to family were at the core of his existence. He brought people together through the joy of shared food, fostering lasting memories at the table.”

The statement continued, “As we recover from this profound loss, we remember the moments we spent with him, in his kitchen and in our hearts. His legacy will always be marked by the love he put into every dish and by his It will survive because of the passion it creates.” We all have a desire to savor the flavors of life.”

Chiarello, a California native, opened his first restaurant in Napa, Tra Vigne, in 1987 – two years after Food & Wine Magazine named him Chef of the Year. He also founded Chiarello Family Vineyards in 1999 and released several cookbooks before making his TV debut as host of the PBS cooking series “Season by Season” in 2000.

In 2003, Chiarello began hosting the Food Network show “Easy Entertaining with Michael Chiarello”, which aired for 10 seasons until 2008. He later competed on Bravo’s “Top Chef Masters” and also appeared on an episode of Food Network’s “The Best Thing I Saw.” Ever Eight” and “The Next Iron Chef.” His last TV appearance came in 2016, when he starred in a double episode of the latter cable channel’s series “Chopped” titled “Grill Masters: Napa.”

His company said in its statement that funeral arrangements will remain private, and in lieu of flowers, his family requests donations be made to Meals on Wheels, “ensuring their commitment to culinary excellence and sustainability.”

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