Executive Chef at ALTO
After studying Applied Sciences and Culinary Arts at the Art Institute of Chicago, Chef Michael Boyle headed to the bright lights of Las Vegas and found work under renowned Chef Thomas Keller at the Venetian’s Bouchon, followed by a stint at the famous Michelin-starred Bradley Ogden Restaurant at Las Vegas’ Caesars Palace.
Deciding to expand his horizons and looking for a broader understanding and appreciation of different cuisines, he came to Hong Kong and, in 2009, joined the Rhombus Hotel Group as executife chef. In 2012 he took the helm at Bistecca Italian Steakhouse where his focus on simple, quality food helped position Bistecca as one of Hong Kong’s favourite steakhouses.
Today he is the executife chef at ALTO, the stunning Tom Dixon-designed restaurant on the top floor of V Point tower in Causeway Bay.
Chef Boyle’s philosophy is centred totally on the quality of food and at ALTO that has translated into a stunning array of stylised classics, like his apple crumble.
The textured crumble is enhanced with a mix of chopped walnuts, rolled oats, cinnamon and dark brown sugar which subtly balances the tangy filling.
Served piping hot, topped off with a healthy dollop of gelato and dusted with fine dark brown sugar… It’s pudding perfection!