I retained chef Michael for my boyfriend’s bday dinner. He and I were thoroughly impressed. His menu was well prepared and served. The steak was perfectly seasoned and nicely tender. The portion sizes were great and we had ample amount of left overs which we both devoured the next day. Chef Michael beats any restaurant you can go to. We highly recommend!
Also he was very punctual with his arrival and the meal was prepared right on time!
My son and daughter-in-law gifted me a catered dinner for 4. I could not have been more pleased with the quality, quantity or presentation of the food. The clean plates of the diners were the best testimony to a truly successful dining experience. And Chef Michael was a true pleasure to work with. He brought everything he needed, including dish towels, and left the kitchen spotless. I would wholeheartedly recommend Michael and the selections we enjoyed, which were charcuterie board, filet and creme brulee. An absolutely incredible meal and experience!
Great experience from start to finish. Chef Michael communicated with me via text which was super convenient. Food he cooked was excellent, presentation was very good and most of all, all our guests love the food. He also left the kitchen how he found it, very clean and tidy. Thank you.
Chef Michael is a Certified Executive Chef and a member of the American Academy of Chefs, the American Culinary Federation honor society. With over 45 years of Executive Chef experience, he has managed private clubs, restaurants, hotels, sporting venues, and catering companies. His private club experience includes The Speedway Club at Charlotte Motor Speedway and Green Island Country Club in Columbus, Ga.
He is an award-winning chef. In 2012, he was awarded the ACF National President’s Medallion. He also received the ACF Southeast Region Chef Professionalism Award, which he received in 2010. In addition, Chef Michael has been recognized as ACF Chapter Chef of the Year three times.
Chef Michael has been a private chef for Ethel Kennedy at the Hickory Hill Estate in Va.
One of Chef Michael’s career highlights was serving as Corporate Chef of the Corporate Sponsor Village at the 1996 Summer Olympic Games in Atlanta, GA, feeding 8,000 to 9,000 people for seventeen days equaling over $17 million in food sales.
Chef Michael is a 1979 graduate of the Culinary Institute of America, Hyde Park, New York.
WE Love playing with
Please check your email for our confirmation instructions.
In the meantime, start exploring your next Food Adventure!