Guilty Pleasures: Michael Smith

By OWEN MORRIS

Michael Smith is the James Beard-award-winning chef of his eponymous restaurant at 19th and Main and the soon-to-be-open tapas bar next door ,Extra Virgin. Previously he worked as co-executive chef at 40 Sardines in Leawood and the American Restaurant in Crown Center. He trained in France and has worked at such national establishments as Charlie Trotters in Chicago.

I don’t have anything crazy. I don’t eat fast food. Just a lot of protein and pasta. When I was in college, I’d eat a pound of pasta a day. Just wolf it down. I also eat ramen noodles. That’s a great lunch. I don’t eat them by themselves. I have to add things to them.