As early as 9, Chef Michael was passionate about cooking. While residing in Alaska, core ideologies were instilled in him early on by his parents who worked the acreages of their home garden, fished, and hunted from the land. His mother was an amazing cook and very avant-garde in her techniques. She was his inspiration.
Chef Michael’s culinary journey began 24 years ago studying under a world class chef and culminating with an internship in France. His skills, knowledge, achievements, and accolades were earned through hard work and true aspiration for his art. Chef Michael’s resume includes worldwide establishments such as Hotel Nikko of Beverly Hills, Gaylord Palms Resorts, and The Waldorf Astoria in Boca Raton.
Chef Michael supports America’s Farm to Fork Capital here in Sacramento, CA by bringing you fresh, organic, sustainable, local, farm to fork ingredients whenever possible. You will not be disappointed.