Chef Michelle Cottonwood Arizona

Inside Scoop

Michelle’s Kitchen

Chef Michelle Jurisin is a wildly accomplished Chef. The first thing you recognize when you meet Michelle is her strength – she has a wonderful presence and a radiant smile. Next you find you have to be nimble on your feet because she is in constant motion. She has all the ingredients of a Celebrity Chef – creativity, passion, hands-on skills, proven leadership. She is full blooded East Coast Italian born in Rhode Island. Michelle’s knowledge of cooking stems from working in her dad’s deli, and in her grandma’s kitchen. When she was 19 her family moved to Arizona.

So what happened next?

Michelle went to Venice, Italy to study under one of Italy’s most respected chefs, Celestine, a James Beard award-winner. It’s no wonder Nic’s Italian Steak & Crab House is a top rated restaurant in Arizona. Before Chef Michelle launched Pizzeria Bocce in 2013, she returned to Italy to learn the art of bread making from another Master Chef. Her most recent endeavor is the all new Crema Café & Bar in Old Town Cottonwood where she and her talented staff dish up amazing brunch recipes that Michelle has fine-tuned over the years serving friends & family at home. Michelle works nonstop and still finds time to do regular charity events to give back to her community. She is a hands-on chef who creates menus, works the cooking line alongside her employees in all 6 restaurants, and she does it all with a signature smile and good spirits.

Wine Dinners with Chef Michelle

Every month, by reservation only, Michelle prepares a multi-course dinner with wine pairing at a Haunted Group restaurant This popular dining event has been in place for over six years and the audience continues to grow. The event is usually fully reserved well in advance, so and get your reservation in early to ensure your place at a table. The multi-course meal is a fixed price and includes appetizer, entrée, dessert and wine! Sign up for the Haunted Group eNewsletter to see the upcoming dates and menus.

Chef Michelle’s Crew

Recipes from Chef Michelle to You

Spaghetti Squash Bolognese


1 lb of ground turkey

1 diced onion

8-10 sliced crimini mushrooms

1 zucchini

2 tbsp of olive oil

2 cloves of garlic (smashed)



1 tbsp of italian seasoning

2-3 cups of marinara sauce

1 2-3 lb spaghetti squash

bolognese sauce


Sauté Ground turkey, onion, mushrooms, zucchini, olive oil, and garlic together. When the turkey is fully cooked add marinara, Italian seasoning and salt and pepper to taste. Prepare spaghetti squash by roasting whole in the oven for 45 minutes or until you can poke a knife through easily. Cut the cooked squash in half and scoop out the seeds (a metal spoon works well). With a fork fluff the remaining inside of squash into a bowl, it should resemble spaghetti noodles. Pour prepared sauce over the top of the squash and sprinkle fresh Parmesan on top if available.


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