Chef Michael grew up in Metro Detroit with a very large extended family. He spent a great deal of time in the kitchen with his aunts, uncles, and cousins. Food was a central part of many of his childhood memories.
Chef Michael attended the Secchia Institute for Culinary Education where he earned the prestigious Golden Toque scholarship. He was also a member of the GRCC Ice Carving team. After culinary school, Chef Michael earned his Bachelor of Science in Hospitality and Tourism Management at Grand Valley State University, and his CTE at Ferris State University.
You’d be hard-pressed to find someone who is more well-rounded in the culinary industry than Chef Michael. Some of his roles include working as a private chef, owning/operating his own Personal Chef business, healthcare food service, front and back of the house management at several different West Michigan restaurants, bartender, cheesemonger, Director of Culinary Operations at the Downtown Market, and currently hospitality instructor at KCTC.
In his free time, Chef Michael enjoys spending as much time as possible outside. His hobbies include hiking, biking, fishing, woodworking, turf management and aquascaping.