I take a emphatic yet scientific based approach to cooking. Practicing classic techniques I enrich nuances to create depth of flavor. Engaging my understanding of many cultures and traditions I find limitless inspirations through ingredients humble to exotic. Creating exciting, balanced compositions. Treating the tongue as a canvas to paint a picture upon, or a vehicle to drive a countryside, simply to bring forth a time and place. Hopefully rekindling a fond memory or creating a new.

Never forgetting to respect the purpose and traditions of the food I am graciously cooking, I bring the simplest ingredients to shine in the forefront. Embellishing ingenuity and resourcefulness in frugal situations. Conveying awareness that food is our common denominator as people. I believe in its primordial purpose to bring us together and perpetuate vital nourishment to our mind and souls.

For me, cooking is...

Cooking is an outlet for me to create exciting experiences for not only myself and family, but for other people, their friends and families.

I learned to cook at...

I started at home through progression of my favorite flavors about 12 years ago. Shortly after fell into fine dinning and became a fully focused chef.

A cooking secret...

I elevate every ingredient to its full potential. A perfectly cooked vegetable can be mesmerizing. Properly rendered skin and rested protein always.

My menus

Modern and playful Japanese classics from scratch

STARTER

All inclusive

Chashu pork and cabbage Gyoza with Tangy, chili soy sauce

Spicy SNAPPER(or whatever is the freshest at my local market) ROLL or NIGIRI/SASHIMI (many options available to whats inside once we establish menu)

FIRST COURSE

All inclusive

Sweet potato skins smothered in miso butter and topped with finely cut scallions

Shrimp and veggie Tempura with sesame tempura sauce

MAIN COURSE

Choose 2 dishes

Teriyaki RIB EYE and RAMEN FRIES

Hawaiian Kaarage FRIED CHICKEN with sesame honey butter and hybrid rice waffles

Tonkotsu RAMEN with charred CHASHU PORK and 4 minute SOFT EGG

DESSERT

All inclusive

Umeboshi(pickled plum) ICE CREAM with sesame CARMEL and orange CAKE

Black sesame ICE CREAM, Matcha crepe CAKE and fresh BANANAS

Spring sustainable, Regional Italian menu

STARTER

Choose 2 dishes

Tuscan MUSHROOM SOUP(Acquacotta)

Italian egg drop soup(Stracciatella alla Romana)

CAILIFLOWER tossed in ANCHOVY dressing(Broccoli Stracinati)

Fresh PEAS with pecan SMOKED BACON and mint(Piselli col Guanciale)

FIRST COURSE

Choose 2 dishes

Salsa verde BLUE CRAB Croustini with roasted TOMATOES and ailoi

CRAB CAKES with Romagna style Cauliflower

Sustainable SEAFOOD salad(insalata di Mare)

Beef CARPACCIO with Arugula salad and fresh HORSERADISH AIOLI

MAIN COURSE

Choose 1 dish

Sustainable gulf caught FISH STEW with Marcona almond PESTO (and grilled bread)

Braised BEEF CHEEK(Brasato di Guanciale di Manzo)tagliatelle and Burrata with basil and toasted bread crumbs

DESSERT

Choose 1 dish

Umbrian HONEY CAKE

Sour orange CHEESECAKE with Marcona ALMONDS and RICOTTA

Sunday Brunch Pool Party

STARTER

All inclusive

Oysters and Agua Fresca/Champagne Cocktail

FIRST COURSE

All inclusive

Avocado Toast- burrata, salad greens, roasted seasonal vegetables, herb oil

MAIN COURSE

Choose 1 dish

Crispy rice Lobster omlete- brown butter hollandaise, nam prik

Sustainable fishcake benedict- bacon hash, chimichurri, roasted garlic

Smoked fish and buckwheat cakes- blackberry curd, everything bagel spices, whipped galangal cream

DESSERT

All inclusive

Fizzy Fruit-ginger/citrus granola, chartreuse chantilly

Food to drink tequila to

STARTER

Choose 1 dish

Parfait elote- Charred corn, fresh chilies, cotia, citrus, ailoi

Sustainable gulf coast Ceviche, sourdough tortilla chip hybrid

FIRST COURSE

Choose 2 dishes

Oysters Oaxacafeller- a uniquely spicy take on a classic

Chicken tinga quesadilla, smokey Jalapeno confit

Crab tostada- blue crab, garlic aioli, Tijuana guac, Valentina hot sauce

MAIN COURSE

Choose 1 dish

Ranchero steak, crispy smashed fingerlings, white queso, Guacamole, Smokey salsa

Crispy pork belly Pozole, hominy, corn nuts, citrus and radish

DESSERT

Choose 1 dish

Strawberry ice cream, churro, sour orange curd

Tres leche cake, seasonal tropical fruit, caramel chantilly

Chef Michael's reviews

5

•

1 services

Chef Michael was amazing! This was our first time using a personal chef let alone this site. We couldn't have had a better chef! He was on time, he was professional, he was inviting as well as accommodating! His food was absolutely delicious as well as presented beautifully! He engaged in conversation with us and we had a handful of laughs! He also was observant to notice when we were having a conversation that was meant for just us! He cooked and cleaned up after himself even a little more than we normally clean. The experience was better than we expected and Chef Michael represented himself as well as the company far beyond our expectations! We will definitely use this company again and hope to have experiences like this with other chefs we may get! I would highly recommend Chef Michael to anyone looking for an absolutely amazing meal as well as an amazing experience!