<p> Michael Leviton started working in the food service industry in High School, and decided that he would never, ever want to make restaurant work a career. After taking time off from college and having only knowledge in computer programming, Michael realized that kitchens were like college (but without the class work) -- one big, happy disfunctional family in a fast-paced and aggressive atmosphere. Michael went on to work with some of the world&#39;s best chefs including Joyce Goldstein, Eric Ripert, Francois Payard and Daniel Boulud. He opened a <a href="http://www.lumiererestaurant.com/">Lumiere</a>, French-inspired neighborhood bistro in Newton, Massachusetts in 1999, and most recently&nbsp;<a href="http://www.areafour.com/">Area Four</a>, a bakery/cafe in 2011.</p>

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