Michael Serpa
Michael grew up by the stove. He hails from a family of Cuban chefs, including his dad, grandfather, and two uncles. He spent his summers as a youth at his father’s Miami restaurant, doing whatever he could to get on the line. During his high school years in Pennsylvania, Michael worked nights at local restaurants, getting a taste for the restaurant world. When time for college came and his boxes packed, he decided to withdraw from Penn State (he’d make a terrible politician anyways) and do what he loved best, cooking. After attending the Culinary Institute of America in Hyde Park, NY, Michael made the move to New York City.
In New York Michael connected with the Olives NY group and worked under chef Michael Crain. After working at Olives in NY, Michael made his way to Boston to work at Olives in Charlestown. He soon took over the kitchen at Neptune Oyster in the North End. Michael started cooking at Neptune in 2008 and had a long run with much success, helping bring the restaurant local and national acclaim as Executive Chef. Seeking a way to continue to challenge himself, Michael departed Neptune to open Select Oyster Bar in Boston’s Back Bay, which opened in April 2015 in Boston’s Back Bay. Select has been fortunate to receive awards from local and national press, including Boston Magazine (Best New Restaurant, Best Wine Program, Best Seafood Restaurant) Food & Wine (America’s Best New Wine Bars), Improper Bostonian (Best Seafood Restaurant), among others.
Since Select opened, Michael opened Atlántico, in Boston’s South End in 2021. Serpa’s second restaurant was inspired by the simple seafood restaurants of Spain & Portugal. The restaurant showcases the highest quality local and imported Spanish & Portuguese seafood in an open and airy room. The beverage program features wines of Spain & Portugal as well as coastal inspired cocktails. The dining room has soaring windows looking out to the neighborhood as well as the restaurant’s large patio. It is casual enough for weekend brunch with the family and elegant enough for a special night out.
In October, Serpa opened his third restaurant, Little Whale Oyster Bar on Newbury Street in Boston which showcases New England seafood favorites like lobster rolls, chowder and fried clams, as well as the crudo and raw bar selections that Serpa has become famous for.
Michael lives in East Boston with his wife Lina who he met in the kitchen at Neptune Oyster. When he is not cooking, Michael is an avid cyclist, and participated in the 2014 & 2016 Pan Mass Challenge to benefit the Dana Farber Cancer Institute and the 2017, 2018, and 2019 Chefs Cycle for No Kid Hungry as well as supporting No Kid Hungry throughout the year with other various events.
