A famous former Ellicott City restaurateur has lower back to Howard County in a brand new function.
Matthew Milani, who served as the pinnacle chef and co-owner of Rumor Mill Fusion Bar & Restaurant for extra than nine years, is now the executive chef at AIDA Bistro & Wine Bar in Columbia.
Rumor Mill, an Ellicott City restaurant off Main Street, turned into regarded for small plates that fused Asian and historically Maryland meals.
When Milani fell on tough instances after the July 2016 flood that ravaged the historic metropolis but, he decided to close the eating place’s doors.
When the flood hit on July 30, 2016, Milani, forty-three, rescued 47 guests and eight employees from water cascading into the restaurant. More than six ft of water filled the Rumor Mill, causing great structural damage to the construction.
“Losing the relationships we had with our body of workers and our visitors became greater heartbreaking than real cash,” he stated. “The town and people had been very beneficiant with not just our restaurant but all of Main Street.”
Milani, who educated at a Le Cordon Bleu culinary and hospitality software in Pennsylvania, landed an excessive-profile gig the subsequent yr as a chef for Gov. Larry Hogan, he said.
He labored on the Government House in Annapolis, which is the professional residence of the governor, from March 2017 to August 2018, then started at AIDA in June of this yr.
Milani stated he and the proprietors, Joe and Mary Barbera, “share philosophies approximately sparkling meals” and a love of food and wine.
The Barberas did not respond to a request for comment.
Milani became selected as Maryland’s 2012 Restaurateur of the Year from among 2,000 within the state with the aid of a jury of his friends within the Restaurant Association of Maryland. He has labored in the food-carrier industry when considering that he changed into 15, in line with AIDA’s internet site.
He said that as AIDA’s executive chef, he would maintain to construct on the muse of the eating place and “with a bit of luck take it to the following stage and take guests on a surely nice culinary adventure collectively.”
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