MICHAEL TURBACK

Michael Turback was among the first to embrace concepts of farm-to-table and vineyard-to-table at his restaurant, Turback’s of Ithaca – an achievement recognized nationally.  He not only created and nurtured one of the region’s first destination restaurants, he built a reputation around his ability to stalk, procure, and support the best of local food and wine.  The Los Angeles Times called Turback’s, “the first Finger Lakes restaurant to really devote itself to New York’s culinary and enological bounty.”

Turback was trained as a restaurateur at the Cornell University School of Hotel Administration.  His restaurant’s mission combined inventiveness, passionate cooking with local ingredients, and the novel concept of a wine list with exclusively New York State products.  He pioneered concepts at Turback’s that sparked trends that are seen throughout the restaurant industry today.  His loyalty to small local farmers and use of seasonal local produce helped to popularize American regional dining.  Wine tasting events and wine dinners inspired interest in a new generation of regional wines.  Cocktail programs developed in his establishments have influenced the beverage business for over three decades.