If you’ve spent any time watching the Food Network over the last two decades, you know the laugh before you see the face. It’s that high-pitched, infectious cackle that usually precedes a plate of smoke-kissed meat or a self-deprecating joke about his bald head. Michael Symon has been a fixture of American culinary culture for so long that he feels like a permanent part of the furniture, which leads to a question that pops up on Google more often than you’d think: just how old is Michael Symon anyway?
Honestly, it's a bit of a trick question because the man has the energy of a teenager with a new mountain bike, but the gray in his (metaphorical) beard tells a different story.
As of right now, in early 2026, Michael Symon is 56 years old. He was born on September 19, 1969.
He’ll be hitting the big 5-7 this coming autumn. For someone who has spent thirty-plus years standing on hard kitchen floors and enduring the brutal heat of commercial lines, he looks—and acts—remarkably well-preserved. Maybe it’s the olive oil? Or perhaps it’s just the pure joy of being the guy who gets to tell Bobby Flay his BBQ is "just okay" on national television.
The Cleveland Roots of a 56-Year-Old Icon
To understand why people are so curious about his age, you have to look at the timeline. Symon didn't just appear out of nowhere on The Next Iron Chef. He was a local legend in Cleveland long before the cameras started rolling. Born in 1969 to a family with Greek, Sicilian, and Eastern European roots, his palate was basically a map of the Mediterranean and the Rust Belt combined.
He’s a 1990 graduate of the Culinary Institute of America (CIA). If you do the math, that means he’s been a professional chef for thirty-six years. Think about that for a second. While some of the current TikTok "chefs" were still learning to use a spoon, Symon was already sweating through his whites at Player's and Picolo Mondo.
By the time he opened his flagship restaurant, Lola, in 1997, he was only 27.
Most 27-year-olds are still trying to figure out how to pay their rent without a roommate. Symon was busy saving the downtown Cleveland food scene. He didn't just cook; he pioneered a "meat-centric" philosophy that flew in the face of the low-fat trends of the late 90s. He made pig ears and pork belly cool before they were trendy menu items at every gastropub in America.
Why We Care About the Numbers
Why do we keep searching for Michael Symon's age? It’s probably because he’s managed a feat few other "celebrity" chefs have: he’s stayed relevant without becoming a caricature of himself.
Usually, when a chef hits their mid-50s, they either disappear into a corporate boardroom or become a bit of a parody (think of the frosted tips and flame shirts we all know and love). But Symon? He’s evolved. He went from the high-octane intensity of Iron Chef America to the relaxed, "let’s just hang out in my backyard" vibe of Symon's Dinners Cooking Out.
A Quick Timeline of the Symon Years:
- 1969: Michael Dennis Symon is born in Cleveland, Ohio.
- 1990: Graduates from the CIA at age 20.
- 1997: Opens Lola in Tremont; basically puts Cleveland on the culinary map.
- 1998: Food & Wine names him one of the "Ten Best New Chefs in America" (he’s just 28).
- 2007: Wins The Next Iron Chef at age 38, beginning his reign of terror on Kitchen Stadium.
- 2009: Wins the James Beard Foundation Award for Best Chef Great Lakes.
- 2011: Joins The Chew on ABC, proving he can do daytime talk just as well as he can do butchery.
- 2024-2026: Becomes a culinary ambassador for Sodexo’s Kitchen Works and continues to dominate the BBQ circuit.
Facing the Challenges of Aging: The Autoimmune Battle
One thing that makes Symon’s age particularly relevant is how he’s handled his health. You might notice he’s lean—kinda surprisingly so for a guy who literally wrote a book called Carnivore.
He’s been very open about his struggle with rheumatoid arthritis and discoid lupus.
When you’re in your 50s, those kinds of conditions can be a real bear. Symon didn't just take it lying down, though. He used his platform to write Fix It with Food, which isn't some "diet" book in the traditional sense. It’s basically his roadmap for using an elimination diet to figure out what triggers his inflammation.
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He famously cut out ginger, which he loved, because he realized it was making his joints ache. That’s a "chef at 56" move—prioritizing longevity and feeling good so he can keep standing at the grill for eight hours a day. It’s also why he’s a massive advocate for gardening and "living fire" cooking. There’s something meditative about it that seems to keep him young.
What's Michael Symon Doing Now?
At 56, most people are starting to think about the finish line. Symon seems to be just getting a second wind.
While some of his older restaurants like the original Lola and Roast have closed (victims of the changing tides in the restaurant industry and the 2020 shakeup), he’s shifted his focus. He’s currently very involved with Mabel’s BBQ, which has locations in Cleveland and Las Vegas. If you haven't had his "Cleveland-style" BBQ with that mustard-based sauce... honestly, you're missing out.
He’s also leaned heavily into digital content. There’s a rumor—well, more of an open secret on Reddit and social media—that he’s teaming up with former The Chew co-stars Carla Hall and Clinton Kelly for a new project called "Chewed Up." It’s essentially the spiritual successor to their ABC show, but built for the podcast and YouTube era.
It’s a smart move. He knows that his audience grew up with him. The people who watched him win Iron Chef in their 20s are now in their 40s and 50s themselves. They don't want the "theatrical" cooking of the 2000s; they want real advice on how to make a great Sunday dinner without losing their minds.
The "Soul" of the Chef
Symon often says he "cooks with soul," which is a bit of a cliché, but with him, it actually fits. Whether he's making a traditional Greek dish for his mother, Angel (the namesake of his restaurant Angeline), or he’s playing with fire in his backyard for a Food Network special, there’s an authenticity there.
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He’s not trying to be the "angry chef" or the "scientific chef." He’s just Michael.
The fact that he’s 56 doesn't really matter when you see him with his grandkids, Emmy and Butch, or his English Staffie, Norman. He’s settled into his "elder statesman" role in the food world with a lot of grace. He’s still a partner in Pop Mustards, he’s still writing books, and he’s still the guy you’d most want to have a beer with at a tailgate.
Actionable Insights: The Symon Way
If you’re a fan and you’re looking at Symon’s career thinking, "Man, I want that kind of longevity," here are a few takeaways from his playbook:
- Listen to your body: If a certain food makes you feel like garbage, stop eating it. Symon’s work with inflammation and autoimmune issues is a masterclass in self-awareness.
- Don't be afraid to pivot: He went from fine dining to burgers to BBQ to daytime TV to digital content. He didn't get stuck in 1997.
- Find your "Lola": Every chef needs a partner. For Michael, it’s his wife, Liz Shanahan. They’ve been business partners for decades. Having a solid foundation at home is probably why he’s stayed so sane in a crazy industry.
- Keep the laugh: Life is stressful, especially in the kitchen. If you can't find the humor in a burnt brisket or a failed concept, you won't last thirty years.
Next time you see him on screen, remember that those 56 years represent a lot of grit. He’s not just "the bald guy with the laugh." He’s a survivor of one of the toughest industries on the planet, and he’s still standing.
To keep up with his latest recipes or to see what’s currently hitting the smoker at Mabel's, your best bet is following his Instagram. He’s surprisingly active there, often posting "live from the backyard" clips that feel way more real than anything you'll see on a polished TV set. He’s a living reminder that while age is just a number, experience is the only thing that actually makes you a better cook.
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Next Steps for Symon Fans:
Check out Michael's most recent cookbook, Simply Symon's Suppers, or look for his "Kitchen Works" menus if you happen to be at a corporate site or campus serviced by Sodexo. You can also listen to his guest appearances on various culinary podcasts where he often goes deep into the "old school" days of the Cleveland restaurant scene.