Michael Luboff

Expert Interview: Michael Luboff

Behind the Chef

What were your favorite foods growing up?
Roasted and braised meats and poultry

When did you decide you wanted to be a chef?
When I was around 15 years old

Where and when did your career in food begin?
It began at Stouffers outside of Philadelphia, Pennsylvania.

If you didn't become a chef, what would you be?
An architect

Who/what has shaped your cooking the most over the years?
A lot of different people, places and things, but mostly passion.

How would you describe your cuisine?
New American with Indian influences -- eclectic American cuisine.

What influences your cooking style and particularly the menu at your restaurant?
A combination of what's available as well as the empowerment of the culinary team at Mohegan Sun.

What are your favorite culinary weapons in the kitchen?
The almighty sword, my knives.

What is your favorite secret ingredient?
Salt and pepper, the basics to it all.

What is the one rule or value you try to instill in all of your staff?
Be true to yourself. We all got the job we applied for, and we are the solution to all problems.

What qualities do you look for when hiring cooks for your restaurant?
Those who have passion for what they do and respect for those around them.

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
What ever you want based on the ingredients available.

What is your least favorite food?
Hard to say... things that are slimy, like okra.

What is your beverage of choice?
California cabernets

When you are not eating at your own restaurant, where are you eating?
At home

< PREVIOUS EXPERT NEXT EXPERT >

Share This >

Login to comment

Expert Profile

Perhaps, the key reason Executive Chef Michael Luboff enjoys the fast-paced and high-volume setting of Mohegan Sun is because he grew up in a bustling household kitchen in Philadelphia, where his mother cooked meals for him, his four sisters and one brother.

Luboff drew his inspiration from his mother and first became interested in a culinary career when he was a teenager. Chef Luboff has more than thirty years of experience developing menus and directing culinary employees in fast-paced casino kitchens. As the Executive Chef at Mohegan Sun, he is responsible for the daily operation of over thirty restaurants and food service venues serving a many as 12,000 to 35,000 meals in a day -- a task that requires a thorough understanding of a variety of cuisines, strong artistic ability and effective management and organizational skills.

Prior to joining Mohegan Sun in late 1998, Luboff held several chef positions at large hotels in Atlantic City. As the Executive Sous Chef at The Atlantic City Hilton for six years, he was responsible for constantly developing new items for fourteen restaurants as well as back-of-the-house operations and overseeing all production areas. His career also includes ten years with Bally's Atlantic City, where he was on staff during the opening of the hotel and was directly involved in the development of restaurant venues.

Michael Luboff trained for more than ten years under the guidance of several chefs, including a master chef. Though he has observed and drawn influences from several chefs, Luboff has worked diligently to find and develop his own cooking style.

Chef Luboff currently oversees and approves all Mohegan Sun culinary decisions. He is actively involved in all corporate dining decisions and has recently planned and assisted the grand opening of Mohegan Sun at Pocono Downs. He also planned and assisted the grand opening of Casino of the Wind, which opened in August 2008.