Come Saturday, being hungry in Medina will be less of a problem, thanks to a young, but classically trained local chef.

Zambistro, owned by Michael Zambito, 24, will open its doors tonight to the public for three hours of menu sampling and mingling with the staff and Michael, who doubles as head chef.

“I’m trying to sort of bring a fine dining element to Medina,” he said. “It’s a young man’s business.”

Michael has gained a multitude of experience throughout his life, getting an early start in the kitchen as a child, working at the Apple Grove Inn as a teenager and finally heading off to the Culinary Institute of America in New York City after high school.

“He used to be in my mother’s kitchen all the time,” said his mother Rita Zambito. “It gets in your blood.”

With culinary mastery under his belt, Michael has put an emphasis on casual fine dining in the creation of his menu. He is offering upscale cuisines in the style of Medina, he said.

While attending the Culinary Institute of America, he had an internship at Chefs d’France in Epcot Center. The staff spoke only French, and though he isn’t fluent in the language he had to catch onto the names of the cuisines so he could understand orders barked by the head chef was yelling.

“Six months later I walked out a whole new cook,” Michael said. “It really shaped my career.”

Selections at Zambistro include everything from Nana Zambito’s spinach bread to filet mignon and fresh made egg pasta. Michael gives a lot of credit to food networks for giving people ideas and expanding their knowledge of the food industry.

On the outside, Zambistro looks much like its predecessor Cafora’s. But on the inside, Michael has opened up the dining area, moved the bathroom and redesigned the kitchen.

“Because of the size we’re able to do a lot of things that other restaurants can’t,” he said. “The kitchen is very workable and efficient. It’s wide open.”

Having grown up in Medina, Michael wanted to come back to the area to dish out the goods that he learned while in school and on internships.

“I came back because what I really wanted was to take what I learned in my cooking experience and culinary school and throw it out there, share it,” Michael said. “I love it here.”

After all of his travels, though, Rita doubted her son would come back to Medina to settle down and open his business, she said. When the decision was made by Michael to come home, Rita began looking into restaurants that she could purchase and lease to her son.

“I just went over to Cafora’s and asked them if they’d be interested in selling,” she said. “Not enough young people stay around in the area, so I’m hoping he can make it work.”

The restaurant has a bistro atmosphere that is comfortable and welcoming, and the public is invited to experience the menu and wine list this evening.

“I think everyone thought it was going to be nice, but they’ll be shocked when they come in and order dinner,” Michael said.

Contact Miranda Vagg at (585) 798-1400, Ext. 2225.