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Multi-disciplinary entrepreneur Michael DeAloia has his paws in many pots, but it was his Emerging Cleveland series, held recurrently at the City Club of Cleveland, that provided the germ for his latest brainstorm. Past topics have included Emerging Female Entrepreneurship and Emerging Technology, but the Emerging Chefs event blew them all away in terms of response.

“It was the most popular event we ever did under the Emerging Cleveland banner,” says DeAloia. “I thought there has to be a business model here somewhere.”

So, DeAloia joined ranks with Rick Turner from Event Source (eventsource.net) and David Moss of MossMedia (mossmedia.pro) to fashion his entrepreneurial dream team. The trio launched the for-profit Emerging Chefs brand last fall.

This article appears in Jan 5-11, 2011.

For 25 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work as co-author on Michael Symon's cookbooks have earned him four New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor has garnered awards of its own.

2 replies on “Interview: Emerging Chefs Founder Michael DeAloia”

  1. Michael your group is fun, fabulous, interesting and exciting…we need you guys here in Cleveland to bring out our inner awesomeness!!!

  2. Emerging chef’s Velvet Tango Room…beautiful people, superb food, darling chef….. venue…who could ask for more…is it February yet? That would be sacrilegious!!!!

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