Michael Feinberg

Executive Chef

Michael Feinberg’s path to the kitchen began unexpectedly behind a coffee counter in Miami. As a barista with LDV Hospitality, he fell in love with the energy of the hospitality industry and quickly found himself part of the opening team for the esteemed Chef Danny Grant’s restaurant, 1826 Restaurant & Lounge. What began with coffee service turned into a crash course in high-level culinary execution, sparking a passion that led Michael back home to New York City to pursue formal training at The French Culinary Institute. 

Michael’s externship with Iron Chef Marc Forgione at American Cut Midtown opened the door to a pivotal chapter with LDV Hospitality. He spent four years honing his craft at American Cut Tribeca before returning full circle as sous chef at American Cut Midtown. From there, his career expanded to Montauk, where he served as sous chef at Gurney’s Beach Club, and then to New York City’s Columbus Circle, where he helped open Wolf inside Nordstrom’s flagship store.

When COVID hit, Michael shifted gears, taking on a private chef role for a Hamptons-based client, cooking everywhere from Sag Harbor to Manhattan. In 2021, he became Executive Chef of R Bar in Asbury Park. Under his leadership, R Bar was named New Jersey’s #1 Restaurant of 2021 by NJ.com. In his latest chapter, Michael has joined Aubrey’s Corner as Executive Chef. Drawn to the team’s vision of creating a warm, community-centered restaurant, he brings with him a depth of experience across fine dining and elevated hospitality.