Hi there, I’m Michael.

I am a Syracuse-based chef and restaurant consultant with over 15 years experience in providing guests with comfortable atmosphere and unforgettable food.

My love for cooking began as a child when my family would come together for Sunday dinner. When I entered the restaurant industry as a dishwasher, I was motivated to pursue cooking as a profession when I watched the line cooks work together to complete a busy service. From there, I climbed the ranks of the kitchens to become an executive chef. I have worked alongside James Beard Award winning chefs as well as seasonal migrant helpers, both of whom possess valuable knowledge and have helped shape my philosophy: Through quality and consistency, we can take the simplest ingredients and turn it into something that will appeal to all of our senses.

In my free time, I enjoy spending time with my family, trying new restaurants, baking, hiking, and enjoying a sunny day on the lake. Although the culinary industry can be demanding, maintaining a balance between work and home life is key to making sure you don’t get burnt out and enjoy the profession we have chosen to be in.