Michael began his cooking career while in his younger teens. This early experience consisted of cooking for family and friends.
His training and experience continued with establishments such as Denny's and Sizzler. From there he moved on to Marriott, where he worked and received training as a banquet chef, bartender and waiter.
During his time with Marriott, he catered and worked banquets for up to 5000 people, and did formal sit-down dinners for as many as 800 people.
Michael left Marriott to move to Washington State. Since moving he has been employed as a dinner chef at various family dining establishments, and has done banquet work as well as catering.
If you have any recipes you'd like to share with Chez Mike or any questions about a recipe you have found on this site, email Mike at CHEZ MIKE!
THANKS!
