Michael Costa Executive Chef, PAZO Restaurant Pazo's Executive Chef, Michael Costa, earned his Bachelor's Degree from the University of Virginia and soon after received his Associate's in Culinary Arts from El Centro College in Dallas. Michael's love of regionally grown produce and grilling over a live fire is evidenced throughout the Pazo menu. He works closely with owner Tony Foreman to create seasonal menus that showcase the best of what the region has to offer. Michael’s background is as extensive as it is diverse having worked in other great kitchens such as Michel Richard Citronelle in Washington DC and prior to joining Pazo, Restaurant Michel Rostang in Paris France.