Coleman, a Southern California native, began his professional cooking career in San Francisco.  While studying at the acclaimed California Culinary Academy, he began cooking under the tutelage of Chef Larry Doyle at Johnny Foley’s Irish house in Union Square. Building from these hearty, pub-inspired offerings, he moved to New York City and worked under Chef Chris Santos at both Mojo and Suba on a heavily Spanish-influenced menu.  

In 2008, Coleman returned to his Southern California roots as Executive Chef of Michaels Restaurant Group. In this role, Coleman is responsible for leading all kitchen activities, seasonal menu development and offerings for the award-winning Michael’s On Naples, Michael’s Pizzeria and the group’s newly opened boutique Italian Steakhouse, Chianina.

Coleman keeps the focus for each of the three concepts on sourcing local, quality ingredients, practicing sustainability and using fresh, seasonal produce. He leads 60-70 employees, training and inspiring them to maintain the high standards of execution and display that the menus demand. Central to the dining experience at each of the concepts is a feeling of being welcomed into a friend’s home.

Coleman is a proud member of C.H.E.F.S., Chefs for Humane and Ethical Farming Standards. When not in the kitchen, Coleman can be found listing to Irish folk music or punk rock and spending time with his wife and six year old son. He has a passion for micro brewing and beer drinking, traveling and bike riding.

Chianina Steakhouse is located at 5716 E Second Street. Long Beach, California, 90803

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