Michael got his start in the Food Industry as a teenager splitting his time between the front of the house and the back of the house. It didn’t take long for Michael to realize that his passion lies within the back of the house. “The pace and level of intensity of the kitchen, the bonds among Chefs and the level of commitment required for excellence are what drew me to get serious about honing my craft.” At age 20, Michael enrolled at the Pennsylvania Institute of Culinary Arts and graduated with honors, earning himself a great internship opportunity with Cameron Mitchell Restaurants. With that company he opened several restaurants across the country: Cincinnati, Columbus, Louisville and Miami Beach. His inherent leadership skills served him well as he trained each staff member in those kitchens. Michael’s career as a chef grew from there working in some of the finest dining establishments in America. He worked for the world-renowned Chef Georges Perrier in Philadelphia at Brasserie Perrier, the French Manor in the Poconos, the Westmoreland Club, a Five-Star Platinum rated Social Dining Club in Wilkes-Barre, PA, the Executive Chef at Huntsville Golf Club in Dallas, PA. He was also on season 11 of Hell’s Kitchen and is now the Executive Chef of Glenmaura National Golf Club. Michael’s cooking style which can be described as rustic-refined, nouvelle cuisine with French roots.
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