In 1982 Michael began his culinary journey from restaurant school, to fish chef at the River Cafe in NYC, to jobs as chef at several prestigious catering companies in New York, Connecticut and California. His philosophy is that cooking is an art, imitative as well as creative, and more play than work. Michael's belief that a recipe is not a rigid formula but a guide to respect and experiment on results in dishes that are both familiar and exotic, and delightfully satisfying as well.
The foods that Michael creates are essentially a natural blending of ingredients and techniques from Asia, the Mediterranean, and America. He uses only the freshest locally grown ingredients, in many cases naturally grown, but imported foods inevitably play an important role in the presentation of the dishes. He does not attempt to imitate a particular dish; he simply explores their possibilities and extends their potentialities.
Michael is a supporting member of Chefs Collaborative and Local Harvest which works to provide the latest information available to make local and sustainable food choices. Since creating his own company Michael has had the privilege of preparing meals for former President Clinton, former Vice- President Gore, Senator Lieberman, as well as, late night television talk show host Conan O'Brien, many celebrities including The Rolling Stones, Sheryl Crow, Lance Armstrong, Robert De Niro, and CEO's of Estee Lauder, Christies, and First Republic Bank.
In addition, he has created the food for the Frick Ball (2006), The Tribeca Film Festival (2005 & 2006), The Mark Twain Library Fundraiser (2006), The Connecticut Film Festival (2008 and 2009) and Colin Cowie (2009).
The company previously provided (2005-2010) all the food for Mary Giuliani Catering and Events in New York City, whose founder was just named one of Brides Magazine Top 25 Trend Setters for 2009.