Meet the team…

Michael Barnett

Chef de Cuisine

Chef Michael has been working in the restaurant industry since he was in high school. He quickly fell in love with every aspect of it, and soon realized that this was what he wanted as a profession.  

Upon high school graduation, Michael attended New England Culinary Institute (NECI) in Vermont, learning all facets of culinary experience from baking to pastry making, perfecting everything from catering to fine dining, he even waited tables. Michael was determined to learn as much as he could and fine-tuned his skills in every area with various internships. Upon tasting foie gras for the first time, Michael’s passion for French style of cooking was ignited.

After NECI, Michael went on to join the esteemed Todd English Group and worked at Olives outside of Boston, MA. Soon after, due to his work ethic and quality of work, he was asked to join the team in opening Miramar Restaurant in Westport, CT.

His career continued to grow as he ventured to work as kitchen manager at the Galileo Restaurant located on the 19th floor of the Omni Hotel at Yale University. Michael always stayed focused on learning and honing his skills. After Galileo, he was offered a position at the prestigious Aspetuck Valley Country Club in Weston, CT.  After several years, Michael’s reputation for his culinary creativity and work ethic grew, and Chef Dan Magill sought him and offered him a position at Arethusa al tavolo.

Michael continually draws culinary inspiration from traveling to the many farms in the Litchfield Hills, and on his days off, he can often be found in his backyard tending to his honeybees.  

“There is no better feeling than finishing a busy night of service, knowing you’ve executed every dish to the best of your ability.”

Daniel D’Angelo

Sous Chef

Chef Daniel was raised locally in Watertown, Connecticut. From an early age, he became familiar with the bounty of the Litchfield Hills growing up within a stone’s throw of several farms. During the summers he would spend time helping to take care of his family’s gardens, a task which would help plant the seed of his culinary career.

While in high school, Daniel worked part time in various markets and butcher shops where he became acquainted with the great quality of agriculture that the farms of the region were producing.

Upon graduating from high school, Daniel enrolled at Central Connecticut State University, where he studied art and design, meanwhile continuing to work in food service throughout his undergraduate career. Auspiciously, after spending his senior year studying abroad at the University of Central Lancashire in England and traveling throughout Europe, Daniel’s passion for gastronomy grew after experiencing French cuisine in Parisian cafés.

After graduating from college, Daniel decided to pursue a career in the culinary arts full time, working mornings as a pastry cook at La Palette in Watertown, CT. In addition, Daniel would work nights at the Millstone Café in Kent, CT and as a line cook at the West Street Grill in Litchfield.

Shortly after entering the field, Daniel felicitously started working at Arethusa al tavolo in 2014 as both the assistant pastry chef in the morning and a line cook in the evenings. Daniels skills, work ethic and passion for culinary arts lead him to grow within the Arethusa brand.

Daniel’s plating style showcase his travels and artistic vision. Inspired by the Litchfield hills, he strives to bring seasonal flavors and a dining experience that makes al tavolo a destination worth traveling to.