Arizona native Michaela Skloven grew up in a family where even a weeknight family dinner was the envy of the neighborhood. From an early age she was exposed to the joys of food, from the planting of a carrot seed in her father’s garden to the baking of her mother’s tea ring. After retiring from a successful career in diving and graduating from Stanford University, she moved to New York City to pursue a career in kitchens.
After working in several Manhattan restaurants, including Gramercy Tavern and Per Se, she found herself at Franny’s, where she immediately fell in love with the restaurant’s fierce devotion to simple preparation using locally sourced top-notch ingredients. When she is not cooking, Michaela can be found running.