Expect Chef Michael LaScola to provide "heart-warming, pan-regional pyrotechnics."   Fodor's (2001)

American Seasons Chef, Michael LaScola, has been with the restaurant since the tender age of sixteen. He began his cooking career at thirteen taking Culinary Arts at Blackstone Regional High School. It was there that he learned of American Seasons and chose to travel to Nantucket to apprentice in the kitchen of one of the greatest chefs of the east. On graduating high school, he attended the Culinary Institute of America. Michael was promoted to sous chef when he turned nineteen. He then moved with the Reids to open their new restaurant, Moona, but returned to American Seasons under the ownership of Michael Getter. He worked in the kitchen under Michael for a further three years.

Michael LaScola travels in the off-seasons and has worked in kitchens in San Diego, California and Europe. When he returns to American Seasons each spring he feels that he has a fresh approach.

His way of looking at food has been labeled one of "imagination and diversity."