Michael Barbera
About Michael Barbera
Michael Barbera serves as the Vice President of Chef Success and Chef Operations at CookUnity, where he has worked since 2022. He has held various culinary leadership roles at companies such as Deliveroo, REEF, and 'Wichcraft, and has a background in culinary arts from the New England Culinary Institute.
Current Role at CookUnity
Michael Barbera serves as the Vice President of Chef Success and Chef Operations at CookUnity. He has been in this role since 2022, contributing to the company's mission of connecting chefs with customers through a hybrid work model based in New York, New York. His responsibilities include overseeing chef performance and enhancing operational efficiencies within the culinary team.
Previous Experience at Deliveroo
Prior to his current position, Barbera worked at Deliveroo in various capacities. He served as Head of Culinary for New Businesses from 2017 to 2019 in London, United Kingdom. Following this role, he became the Global Head of Virtual Brands for a brief period in 2019 and then took on the role of Global Head of Food and Expansion, Virtual Brands for four months in 2019. His experience at Deliveroo spanned several key areas of culinary operations and brand development.
Experience at REEF
From 2020 to 2022, Michael Barbera held the position of Senior Vice President at REEF in the United States. During his tenure, he focused on expanding the culinary operations and enhancing the overall customer experience. His leadership contributed to the growth and development of REEF's food service offerings.
Culinary Background at 'Wichcraft
Barbera's culinary career includes significant experience at 'Wichcraft, where he worked from 2007 to 2015. He held multiple roles, including Chef de Cuisine, Executive Chef, and Food & Beverage Director. His time at 'Wichcraft involved managing kitchen operations and developing menu offerings, which contributed to the brand's reputation in the Greater New York City Area.
Education in Culinary Arts
Michael Barbera studied at the New England Culinary Institute, where he earned an Associate of Occupational Studies (AOS) degree in Culinary Arts/Chef Training from 2000 to 2002. This formal education provided him with foundational skills and knowledge essential for his extensive career in the culinary industry.