Artichoke Culinary

Yes, it’s true, we love working with culinary clients including restaurants, growers, vineyards, and manufacturers and are quite good at it. As a value-added to our already effective integrated marketing offerings we have added Chef Instructor Michael Zonfrilli to our team. Michael will be working as a creative consultant, working closely with our creative team to add that extra culinary professional expertise. With the addition of Michael, we would put our culinary marketing expertise up against any agency.

We offer our culinary clients the same integrated marketing offerings as our other clients along with services specifically targeted to you including menu consulting and design, packaging, direct marketing, loyalty programs, food & wine pairings, and website design.

Contact David Boylan to learn more.

About Michael Zonfrilli

Chef Michael ZonFrilli has been cooking professionally for over twenty years, feeding an intense culinary curiosity since childhood. Starting as a sixteen-year old breakfast cook, Michael worked in kitchens every summer, helping to finance a degree in English and Philosophy. From there, he spent time living and cooking on an organic farm and working in several eclectic restaurants. Realizing that the food world was a place he enjoyed and thrived in, ZonFrilli enrolled in the culinary arts program at Johnson & Wales University. After graduating with high honors, he ate his way through France and Italy, and cooked at several well known establishments.

Relocating to San Diego, ZonFrilli was part of the opening team at the Bellefleur Winery in Carlsbad, working his way to the Executive Chef title. Thereafter, Michael made a move to the L’Auberge Del Mar, helping to update the four star resort’s menus, transforming the restaurant into the critically acclaimed J.Taylor’s. As Chef de Cuisine, Michael garnered great reviews from both food and travel writers, did cooking demonstrations for local television, appeared on NBC morning news, and was involved in regional culinary events and charity functions. ZonFrilli then helped to open a popular San Marcos bistro, Market St. Café and French Bakery, as
Chef-Partner.

Michael is currently a member of the faculty at the International Culinary School at the Art Institute of California and has taught Classical, Latin, International, Asian and Current Cuisines, Restaurant Concepts, Menu Management, Purchasing, Customer Service, Facilities Design, Foodservice for Institutions, and Food History.He lives in Carlsbad, CA with his wife and
two children.