Education/Certifications: Degrees, diplomas, (marine) licenses, certifications, courses, AOS in Culinary Arts, Culinary Institute of America, STCW Cal Maritime
Michael grew up in Chicago’s South Suburbs and initially studied engineering at the University of Illinois before discovering he loved restaurants more than school. He changed paths and enrolled in culinary school two years later.
Michael has spent 30 years in restaurants, almost entirely in fine dining. His career has taken him from upstate New York to Chicago, New Orleans, Philadelphia, Nashville, Grand Rapids, Michigan, and a mountain resort in California. He has worked at three James Beard Award-winning restaurants and another nominee, with at least one later earning a Michelin star.
Michael has also worked aboard private and charter vessels, including M/Y SEA HAWK, M/Y CURRENT $EA, M/Y THE GRATEFUL, M/Y EMINA, and currently a Chef aboard M/Y SEA AXIS.
Michael’s favorite place on Earth is Tokaj, Hungary, his favorite wine region in the world. He loves everything about it, from the food and climate to the people and culture.
Michael believes a Chef’s greatest gift is the memory a meal leaves behind. He wants guests to remember every dish, debate their favorites, and struggle to choose the best meal of their trip. His ultimate goal is to make dining ashore just a little disappointing, leaving guests wishing they had stayed on board to enjoy his food.
Michael describes himself as a culinary generalist, French-trained by German chefs, with experience in Polish, Asian, Southwestern, Cajun, and Hungarian cuisines. His background includes working in bakeries, chocolate shops, and cheese shops, as well as preparing specialized meals for guests undergoing cancer and heart treatments. He has also brewed beer, made cheese from milk, maintained sourdough starters, kept bees, and raised chickens, ducks, turkeys, rabbits, sheep, and goats.
He can cater to any dietary needs, guided by an early mentor who taught him to “Be a chameleon - adapt to whatever situation you are in, learn to work with anyone.” He’s taken that to heart
Michael has taught cooking classes and enjoys a variety of hobbies, most of them food-related, including brewing beer and making cheese. One of his biggest dreams is to remodel his house and make it perfect.
Some life mottos and restaurant sayings that have stuck with Michael include: “You eat with your eyes,” “If you see a problem, you own the problem,” and “If you keep cutting corners, eventually there will be no corners left to cut.”