As chefs we strive for perfection. We understand how important food is to everyone. A research chef understands what is involved in making great tasting food that will be a prototype within a manufacturing setting. Chef Michael has over 17 years experience in the food industry specializing in recipe, product,and menu development. His education includes a Bachelor of Science degree in Culinary Arts & Science-Culinology from the University of Cincinnati. Chef Michael is also the first graduate from the University of Cincinnati to earn a degree in Culinology and is also the first in the state of Ohio to earn the degree. His culinary experiences has taken him to many corners of the world. Starting at the United States Marine Corps Food Service School in Jacksonville, North Carolina. Chef Michael has worked in many areas of the food industry such as the Hilton at Marco Island, Florida to various upscale assisted living facilities, hospitals, contract feeding companies such as Aramark, Wood Company-Sodexho corporate accounts as well as the independent restaurant Kitchen 845 in Naples, Florida. He has also worked for the Wornick Company as a Culinary Support R&D Chef developing shelf stable and frozen products for the United States military, Nutrisystem, Kraft, and several other companies.

Chef Michael is an active member of the Research Chefs Association, American Culinary Federation, Institute of Food Technologist, and the Dietary Managers Association.

As chefs we strive for perfection. We understand how important food is to everyone. A research chef understands what is involved in making great tasting food that will be a prototype within a manufacturing setting. Chef Michael has over 17 years experience in the food industry specializing in recipe, product,and menu development.

His education includes a Bachelor of Science degree in Culinary Arts & Science-Culinology from the University of Cincinnati. Chef Michael is also the first graduate from the University of Cincinnati to earn a degree in Culinology and is also the first in the state of Ohio to earn the degree.

His culinary experiences has taken him to many corners of the world. Starting at the United States Marine Corps Food Service School in Jacksonville, North Carolina. Chef Michael has worked in many areas of the food industry such as the Hilton at Marco Island, Florida to various upscale assisted living facilities, hospitals, contract feeding companies such as Aramark, Wood Company-Sodexho corporate accounts as well as the independent restaurant Kitchen 845 in Naples, Florida. He has also worked for the Wornick Company as a Culinary Support R&D Chef developing shelf stable and frozen products for the United States military, Nutrisystem, Kraft, and several other companies.