Chef Michael is a longstanding veteran of the food & beverage / hospitality business. He received his formal training in the melting pot of cuisine and culture that is Louisiana.
Accordingly, his culinary bias is towards traditional French techniques applied to modern plates. Michael’s worked in multiple facets of the industry including fine dining, casinos, catering, hotels and sports venues.
In 2010, he lead a team of chefs at the 2010 Winter Olympics in Vancouver and since then in just about every major sporting event hosted in the U.S.
Beyond his passion for food he is a sustainability minded chef with an ever expanding idea of its very definition. He is involved with the community and equally committed to his team of chefs who he’s constantly challenging to reinvent themselves.