Aiello is the evening sauté chef at Bridge Road Bistro, the trendy South Hills eatery where Chef Paco Aceves and his team create innovative cuisine. Aeillo worked his way into that position after joining the Bistro team three years ago as a dishwasher.

After his graduation from George Washington High School, Aiello takes off for the Culinary Institute of America in Hyde Park, N.Y., arguably the country's most prestigious cooking school. Armed with invaluable experience and training gained under Aceves' guidance, Aiello is eager to continue his culinary education.

"I'm excited. I can't wait," he said. "I'll be going for the culinary with a bachelor's of science - a business degree."

When he started washing dishes at the Bistro three years ago, he was more interested in a career in architecture than artichokes.

"I was just looking for a job," he said. "When Aceves came, he was teaching me rather than showing me. I was learning new things. He really sparked my interest."

Aceves, 28, assumed executive chef duties under Bistro owner Robert Wong 18 months ago. Several weeks before Aceves started, Aiello's father, Lou Aiello, died after a long illness. Michael is the second of Lou and Susan Aeillo's four children.

Perhaps because an influential chef guided him along his own early culinary path, Aceves took a special interest in Aiello's budding skills and interests.

"He's been like a mentor, almost like a father to me," Aeillo said. "I can turn to him for almost anything, especially at work. He's the one who inspired me."

After his father died, Aeillo buried himself in his work. The concentration required in the kitchen absorbed him.

"When you're working here, almost everything in your personal life goes away," he said.

Aeillo's decision to pursue a culinary career surprised his mother, who thinks of her son as a picky eater. Of Lebanese descent, Susan Aeillo cooked family dinners influenced by her own family recipes and the Italian cuisine of her husband's family.

Mother and son don't often prepare meals together, but Aeillo cooks for his family to give his mother a break in the kitchen.

"What I cook at home is completely different from what I make here because we have different foods at home," he said. "I just work with whatever we have. I enjoy working with anything."

Aeillo works full time in the summer and about 30 hours a week during the school year. Despite his demanding work schedule, he earns mostly As in his classes. His work ethic will serve him well at school, said Aceves, who graduated from Culinary Institute of America.

"He hasn't even scratched the surface of what he'll learn and see at CIA," Aceves said. "We have limited resources and equipment here. The focus there will be on trends and gastronomy, as well as classic French cooking."

Aeillo grinned as Aceves described the curriculum.

When he has some down time, Aeillo watches or plays sports and enjoys reading, particularly books on architecture or culinary publications. He's working his way through Aceves' birthday present, a heavy tome titled "The Professional Chef."

"I've given people books before, but they seem to end up as paperweights," Aceves said. "Michael's actually reading his."

In the Bridge Road Bistro kitchen, Aeillo takes some good-natured ribbing for the high level of responsibility given to a young protégée. One server confided aside that he's unflappable even when the house is full and the orders are flying in.

"Sometimes he runs the whole line," she said.

"His enthusiasm and work ethic are fantastic. He does anything you ask of him," Aceves said. "He's capable of doing any station, but he's also very humble."

Aceves recently announced he's resigning from the Bistro in mid-February. His plans are not complete, but he will stay in the area and has every intention of keeping an eye on Aeillo.

The two teamed up for the first time as chef and sous chef last month when they headed a team in the Cast Iron Cook-off at the Charleston Town Center Marriott.

Aeillo capably directed team members to prepare two courses of the menu Aceves developed. His calm leadership in the timed competition impressed the adults he directed.

"The Cast Iron Cook-off was something I really wanted us to do together," Aceves said. "As a chef, your success is based not only on your own accomplishments, but on those who work under you. Michael is an example of my success here. We're very proud of Michael."

 Reach Julie Robinson at jul...@wvgazette.com or 304-348-1230.