Personal and Professional Life
Chef Michael has spent half of his life dedicated to practicing his culinary skills while opening his mind and soul to the world through extensive solo travel. He has spent time in South East Asia, Central America, The Carribean, St. Lucia, The Grenadines, South America, extensively travelled Canada and the east coast of the USA.
Along with food and travel, photography is a large part of Chef Michael's life. You can find photos on this site from cooking and travel experiences.
Chef Michael's 12 years of diverse cooking experience give him a skill set capable of any challenge. His cooking speciality lies in French cuisine, with major influences from Japan, Italy, and North America.
Education
Most of Michaels adolescent life revolved around food. He tended a garden with his grandmother and smoked sausages and fish with his grandfather. His family has made wine for over 30 yers. He has a deep appreciation of food and what simplicity can mean when it comes to the palate.
Spending 2 years at the Canadian Food and Wine Institute, Michael spent another 2 years and received his apprenticeship at the esteemed 4 star hotel Queen's Landing at Tiara Restaurant in Niagara-on-the-Lake, after completion of his Red Seal and Business Management Culinary Diploma (with honors) he moved onto finer areas of cuisine.
Working under Chef Jason Parson of Peller Estates Winery Michael honed his skills in French Cuisine and a deeper understanding of what wine can do to the flavor of food. Travelling from Ontario to Whistler Michael spent time at the Fairmont Chateau Whistler at the restaurant Wildflower and The Grill Room.
Over the past several years Michael has passively become a privatized and personal chef.
Inspiration
Having no limits to what is possible is a major inspiration in the food world for Michael. Creating without recognition for rules but having a grounded respect and use of skill and technique, while gaining knowledge to progress and create something new or improved upon.