Artichoke Culinary

Yes, it’s true, we love to Lick the Plate. From writing about food in The Coast News, to working with culinary clients including restaurants, growers, vineyards, and manufacturers, we eat a lot and are inspired by the world of food. As a value-added to our already effective integrated marketing offerings, we have added Chef Instructor Michael Zonfrilli as a resource. 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 food industry targeted services including menu consulting and design, packaging, direct marketing, loyalty programs, food and wine pairings, and website design.

About Michael Zonfrilli

VP Culinary Consultant 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, Michael 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, Michael was part of the opening team at the Bellefleur Winery in Carlsbad, working his way to the Executive Chef title. Thereafter, he 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. He 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.