Michael Symon

Early Life and Background

Michael D. Symon 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.

Education and Culinary Foundations

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.

Career Beginnings in Cleveland

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.

Establishing Lola and Expanding His Restaurant Empire

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.

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.

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.