Michael enrolled in the Culinary Institute of America in 1992 in New York City. While on the East Coast, he worked at some of the city’s most important culinary destinations, including Le Cirque under Chef Daniel Boulud and with Waldy Malouf at American Place.
In the fall of 1994, Michael moved to Los Angeles and earned the saucier position at Spago under legendary chef Wolfgang Puck. He spent five years gaining valuable experience there as a chef.
Michael moved back home to Silicon Valley and opened Umunhum in 1999. The small restaurant earned critical acclaim from Bay Area critics including Sheila Himmel and GraceAnn Walden. Michael won “Best Chef in the Bay Area” in Metro in 2002 and “Best New Restaurant” in San Francisco Magazine in 2001.
Ready for a new challenge, Michael and his wife, took over the lease for the Coggeshall mansion, a Queen Anne Victorian located in Los Gatos. They opened the doors to Trevese in March 2007. With economic struggles, the restaurant was short lived, but garnered back to back Michelin stars for 2009 and 2010.
Michael enjoys expressing his creativity through a variety of menus at the Capital Club. He and an extremely seasoned staff intend to create the fine service and cuisine he’s known for in the Bay Area.
In his spare time, he enjoys going to local farms and working with fresh ingredients to cook with. Michael lives in the Bay Area with his wife, son and furry canine, Lucy.