The Journey of Chef Michael Millon to Success with Lark Restaurant

As the Executive Chef of Lark restaurant, Michael Millon has had a remarkable journey in the culinary world. From humble beginnings as a dishwasher at the age of 13 to running his own successful restaurants, Millon's passion for cooking has driven him to achieve great things.

Born in 1983 and a native of Philadelphia, Millon grew up in Lansdowne and graduated from Perkiomen Valley High School in 2002. He began his career in the food industry by working at Tommy's, followed by Davio's, an Italian steakhouse in Rittenhouse Square.

In 2006, Millon found himself at Twenty21 in Penn Center, where he worked under the guidance of Chef Townsend (Tod) Wentz until the restaurant closed its doors in June 2008. It was during this time that Millon developed a sense of what he wanted to achieve in his career and began to focus on his own vision for a culinary experience.

In late 2009, Millon helped open Bistro du Midi in Boston as part of the London-based Marlon Abela Restaurant Corporation (MARC). This experience gave him valuable insight into the world of fine dining and helped shape his understanding of what it takes to run a successful restaurant.

Fast forward to March 2020 when The Landing Kitchen, an all-day eatery, opened its doors at the Ironworks at Pencoyd Landing development. Just a few months later, Lark, a coastal Mediterranean spot with Executive Chef Michael Millon at the helm, debuted in October.

Lark Restaurant is located at Ironworks at Pencoyd Landing, 11 Righters Ferry Rd, Bala Cynwyd, PA 19004 and was created in partnership with Fia Berisha. The restaurant's concept is centered around providing a unique dining experience that combines fresh seafood with Mediterranean flavors.

Since opening Lark, Millon has received recognition for his culinary expertise, including being named a 'Best Chef: Mid-Atlantic' nominee by James Beard. He has also stepped away from his brasserie concept, Royal Boucherie, to focus on his other projects, including Lark and its sister eatery, The Landing Kitchen.

In conclusion, Chef Michael Millon's journey is an inspiration to anyone who dreams of making a name for themselves in the culinary world. With his passion for cooking and dedication to providing exceptional dining experiences, he has built a reputation as one of the top chefs in the Mid-Atlantic region. Lark restaurant is definitely worth a visit if you're looking for a unique and delicious meal.