Liam and Chef Michael Fiorelli

(Photo credit: Foodie Chap/Liam Mayclem)

Foodie Chap Takes On Global Cuisine at The Ritz-Carlton In Half Moon Bay

With Chef Michael Fiorelli of Love & Salt

Liam Mayclem
April 03, 2018 - 9:49 am

(KCBS RADIO) - Michael Fiorelli is the Executive Chef at Love & Salt, an Italian-inspired restaurant in Manhattan Beach that has garnered critical acclaim for Fiorelli's fresh interpretations of Old World classics. Dishes are informed by the restaurant’s Southern California locale, as well as Fiorelli’s culinary philosophy to honor the integrity of the ingredient. Since opening in November 2014, Love & Salt has received three star reviews from Los Angeles Magazine and LA Weekly, was featured in Angeleno Magazine’s top ten openings of 2015, New York Observer's top twelve LA openings of 2015 and Los Angeles Magazine's top ten new restaurants in 2015. In March 2017, Love & Salt was named one of LA Weekly’s 99 Essential LA Restaurants.

Chef Michael Fiorelli

A seasoned chef with extensive experience in some of the country's top kitchens, Fiorelli's culinary resume includes The Greenbrier Resort in West Virginia, The Inn at Little Washington in Virginia, Mark's City Place in West Palm Beach, Simon LA in Los Angeles, and mar'sel at Terranea Resort in Rancho Palos Verdes, California.

Chef Fiorelli joined Ritz Exec Chef Xavier Salomon recently as guest Chef of the Global Cuisine Series at The Ritz-Carlton, Half Moon Bay. There, Chef Fiorelli taught an intimate class the secret sauce behind his famous & wickedly tasty "Three-Meat Meatballs".

Chef Fiorelli's passion for working in kitchens came when as a 13 year-old, he helped a family friend deliver meat to restaurants in New York: "They were like pirate ships with colorful language & inviting smells filling the air and I wanted to be a part of it" he told me. His  stories were as delicious as his dishes.

From humble beginnings, the East Coast chef quickly rose through the ranks but it was another Manhattan in Califonia, on the beach where he really got to hang his apron and make his culinary mark in his own house at "Love & Salt".

Enjoy my conversation with a talented chef who is both lovely and salty. He told me he once had ambitions to be a writer, an ambition that may indeed come to the boil should he commit his kitchen tales to paper.  He has a way with words for sure and he knows how to make magnificent "meatballs" but you’ll have to venture south to enjoy them. The "Meatballs" recipe below and more about the Global Cuisine Series at Ritz Carlton Half Moon Bay at

Cheers, Liam !

Meatballs by Michael Fiorelli

Meatballs by Michael Fiorelli
Love & Salt, Los Angeles

Serves 4


  • 3 cups Crusty White Bread, cut into small cubes
  • Milk, as needed
  • 3 Eggs
  • 1.5 cups Reggiano Parmesan, grated
  • ½ cup Ricotta Cheese
  • 2 Tbsps. Fresh Basil, chopped
  • 2 Tbsps. Fresh Parsley, chopped
  • 2 Tbsps. Fresh Oregano, chopped
  • 1 Tbsp. Kosher Salt
  • 1 tsp. Fresh Cracked Black Pepper
  • 2 tsps. Crushed Red Pepper Flakes
  • 1lb. Ground Pork
  • 1lb. Ground Veal
  • 1lb. Ground Beef
  • Olive Oil as needed
  • Basic Tomato Sauce 


  1. Fully saturate bread cubes in milk. Squeeze to drain and then mix together with all meats as gently as possible. Be sure to keep cold and not over mix.
  2. Beat eggs. Fold cheeses, herbs, salt and pepper into the eggs. Incorporate the pork, veal and beef and mix together all ingredients with your hands incorporating fully, but do not overwork. Form meat into balls of desired size (usually about the size of a golf ball).
  3. In a heavy bottomed sauce pan, heat just enough pure olive oil to come half way up the sides of the meat balls. In a separate pot, heat basic tomato sauce to simmer meatballs in.
  4. Shallow fry meatballs in olive oil browning on all sides. Transfer to tomato sauce and simmer lightly for about one hour.

Love & Salt
317 Manhattan Beach Boulevard,
Manhattan Beach, CA 90266 
(310) 545-5252