Chef Michael Michael

I began cooking as a home chef because I was memorized by the possibility of flavor combinations, and because I love to eat. Learning from cooking shows, trial and error, and from chef friends as I would make a large family dinner with friends. Later I decided to test my skills in a faced paced brunch restaurant called Dexter's. Started at sandwich press and innovated, moved to salad and desserts and realize I had a gift of creating art on the plate. Continued learning over the years as a broiler chef at Reel Fish, appreciating sushi at Yamasan, running Sushi and Seoul food truck, and sous chef at the Smiling Bison. Since, have freelanced in meal prep, catering, and events.