Michael Symon married, wife, books, tv shows, net worth, recipes, height

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<p><strong>Edited Biography of <a href="/biography/michael-symon">Michael D. Symon</a></strong></p>

<h2>Early Life and Background</h2>

<p><a href="/biography/michael-symon">Michael D. Symon</a> was born on September 19, 1969, in Cleveland, Ohio, United States. He is of Eastern European, Italian, and Greek descent. Standing at approximately 5 feet 9 inches tall, Symon has built a reputation as a celebrated chef and media personality. As of recent estimates, his net worth is around $6 million, reflecting a successful culinary and television career.</p>

<h2>Education and Culinary Foundations</h2>

<p>Michael Symon spent his formative years in Ohio, attending St. Richard School in North Olmsted. He later graduated from St. Edward High School in Lakewood in 1987. While working as a cook at Geppetto's Ribs on Warren Road during his early years, Symon discovered his passion for the culinary arts. This experience motivated him to enroll at the Culinary Institute of America, from which he graduated in 1990.</p>

<h2>Career Beginnings in Cleveland</h2>

<p>Following his graduation, Symon began working in several Cleveland-area restaurants. These included Player's, a Mediterranean restaurant in Lakewood; Piccolo Mondo, where he worked in 1993; and Caxton Café. These roles allowed him to hone his skills and begin establishing his culinary reputation locally.</p>

<h2>Establishing Lola and Expanding His Restaurant Empire</h2>

<p>In 1997, Michael Symon partnered with Liz Shanahan—his future wife and business collaborator—to open their first restaurant in Cleveland’s Tremont neighborhood. Named Lola, after his aunt, the restaurant quickly became a local favorite. Symon acquired the space from restaurateurs Lynda Khoury and Gerry Groh, becoming a pioneer in a then-emerging part of the city.</p>

<p>By 2000, Gourmet Magazine named Lola one of America's best restaurants. In 2005, Symon temporarily rebranded the original Lola location as Lolita, while reopening Lola in downtown Cleveland in 2006, not 2016 as previously stated.</p>

<p>On April 15, 2006, he opened Parea in New York City, a Greek-inspired restaurant whose name translates to “a group of friends.” Although he handed day-to-day responsibilities over to Jonathon Sawyer, a chef he had mentored, the venture helped expand his reach beyond Ohio.</p>

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<h2>New Restaurant Ventures and Business Expansion</h2>

<p>In 2008, Symon opened Roast at the Westin Book Cadillac Hotel in downtown Detroit. Known for its contemporary take on meat-centric cuisine, Roast further cemented his reputation in the Midwest culinary scene. The following year, in 2009, he launched BSpot, a casual tavern-focused restaurant offering burgers and beer, with multiple locations across Ohio, including Woodmere.</p>

<p>Symon continued to grow his restaurant portfolio over the years, garnering acclaim for each new endeavor. He also developed recipes featured in menus for the Cleveland Cavaliers, showcasing his contribution to local sports culture and hospitality.</p>

<h2>Television Career and Media Recognition</h2>

<p>Michael Symon has been a regular presence on television since 2005. His TV career includes hosting and appearing in shows like Iron Chef America, Food Feuds, and The Best Thing I Ever Ate. He later became a co-host on The Chew, a daytime talk show on ABC, which earned him the 2015 Daytime Emmy Award for Outstanding Informative Talk Show Host.</p>

<p>Additional accolades include being named Best Local Chef by Cleveland Magazine in 2007 and winning Iron Chef in 2007, further highlighting his widespread recognition in the culinary world.</p>

<h2>Personal Life</h2>

<p>Michael Symon is married to Liz Shanahan, who has been both his business partner and his steadfast supporter throughout his career. Liz has a son named Kyle from a previous relationship, who was two years old when she met Symon. The couple maintains a private yet enduringly supportive relationship, rooted in both personal and professional pursuits.</p>

<h2>Publications and Authorship</h2>

<p>Symon’s expertise has also reached audiences through his writing. He was featured in <a href="https://en.wikipedia.org/wiki/Michael_Ruhlman">Michael Ruhlman</a>’s 2001 book, <em>The Soul of a Chef</em>. In 2009, he co-authored his own book, <em>Michael Symon’s Live to Cook</em>, offering insights into his culinary philosophy. He also collaborated with fellow cast members from The Chew on several other cookbooks, extending his influence beyond the kitchen and screen into the world of publishing.</p>

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