Our interview with Chef Micah Tavelli from Dedalus

We interviewed Chef Micah Tavelli from Dedalus!🍷 Enjoy!

Q: When did you know you wanted to become a chef?

A: “I had been cooking for a little bit right out of highschool. I took time off between my freshman and sophomore year of college, and in that time I really enjoyed it…and by the time I was halfway through my junior year I kind of just realized I wasn’t having fun in school. And I didn’t know if the degree I was pursuing was something I wanted to do for the rest of my life. So, I decided to drop out of school and pursue cooking a lot more seriously. I moved to Utah for 6 months and worked with Chef Alex Malmborg. In my time working there I really…had those ‘aha’ moments. Like, ‘this is something I can do for the rest of my life.’ I was learning a lot and it was always really exciting!”

Q: Favorite menu item and why?

A: “Our sweet pea orecchiette. It’s just very reminiscent of something my mom would make; Kraft mac n cheese with peas in it. It’s so much of that, but on an elevated level with fresh peas from Vermont, our house-made orecchiette, creme fraiche. It’s just something that brings me back to my childhood, but also is…something that people get really excited about in this space.”

Q: What is your favorite wine and why?

A: “My favorite wine is probably the Antoine Jobard Meursault which is something we have on the bottle list right now. It’s stupid expensive but one of the best wines I’ve ever had. It reminds me of eating buttered popcorn and is just absolutely delicious.”

Q: When you’re not eating at Dedalus, where’s your favorite place to eat?

A: “I love May Day! They just opened, and the two owners are good friends of mine. It’s really great to see both of them have their own space and be able to create something that’s their own…and Poco is a really awesome restaurant here in town..yeah May Day and Poco are both killer spots. I just went and ate at Poco this weekend and it was awesome!”