Michael Madrigale

About

Head Sommelier | Bar Boulud, Épicerie Boulud & Boulud Sud

Michael Madrigale hails from a Philadelphia area family whose five butcher shops and shared love of eating well left their mark. His food-centric Italian-American upbringing clearly prepared him for a life in restaurants. Now Head Sommelier at Bar Boulud, he headed to New York City after graduating from La Salle University with a Bachelor of Science degree in Marketing. Michael initially waited tables while looking for a job that would start him on his career path. At the time, he found himself gravitating toward the wine cellar, eager to learn more about the vintages he was pouring. "I could smell the differences in the wines," he says.

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Eater "Wine Stories from Sommeliers"

Whales like wine. Whales like to dine. Herein, some prominent New York sommeliers share their biggest bottle moments. What happened at the table, and more importantly, what did they drink? First up: Michael Madrigale. Michael Madrigale, Head Sommelier at Bar Boulud and Boulud Sud: In the Winter of 2007, I was working as a sommelier at Bouley. It was the time when Cesar Ramirez was executive chef and some truly phenomenal food was coming out of the kitchen.

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