Chef Michael Beers

Michael A. Beers, C.E.C. grew up on a small farm in upstate New York and received his culinary education through a formal apprenticeship and a series of stages that have taken him from New York to London, Arizona, France, and Boston before making North Carolina his home.

Michael had an appreciation of fresh foods from an early age, and was exposed to heirloom gardening and seed-saving at his father’s side, (before they were buzz-words). He started cooking at age four, but did not start cooking professionally until the age of twenty. After leaving his position as Sous Chef at the Thousand Island Yacht Club, he spent time catering in London, England before returning to New York for his apprenticeship in the kitchen of Michael Redmond, CEC, he then moved to Arizona where he spent four years working in hotels and resorts for Doubletree Hotels. Returning to the east coast, Michael spent time opening restaurants, working in private clubs, and catering in and around Boston.

Immediately before accepting the position that brought him to North Carolina as personal chef for NASCAR Champion Brad Keselowski, Michael spent the previous decade as the Executive Chef for several White Mountain resorts in northern New Hampshire. While working for Mr. Keselowski, Chef Beers simultaneously owned and operated the Tavern at Sunset Hill in Sugar Hill, NH, a 100-seat restaurant serving “contemporary American tavern fare.” Seeking new opportunities, Michael left the tavern at the end of 2018, and is currently the Executive Chef of FOURK Restaurant in Hickory, NC.

Chef Beers is an active member of the American Culinary Federation and World Association of Cook’s Societies, Chef’s Collaborative, James Beard Foundation, and Slow Foods USA, and professionally certified as an Executive Chef through the American Culinary Federation’s Educational Institute. Michael currently resides in Hickory, NC with his family.