Innovative yet pragmatic Chef with over 35 years worldwide experience in all facets of cooking and management; underpinned by proven experience at such noted establishments in Beijing, New York, Boston, Sydney, Toronto, Banff, Athens, Belfast, Cardiff & Edinburgh A strong team builder and facilitator with expertise encompassing food service, cooking techniques and equipment, combined with a commitment to providing total quality service in culinary arts - excelling in staff management & communication with knowledge of kitchen French and proficient in the use of MS Office / Windows, internet, email & web design.
From a very early age travel, food and people have played a very key part in my life. My travels started at a very early age, with my father being a marine engineer, I had experienced more before the age of 11 than most people had, if ever in a whole lifetime, I had travelled to places far and wide and experienced cultures and cusines. I feel this is where my passion for this particular industry lies.
This industry gives you the opportunity to experience things that no other can-in return for hard work and focus. My path has been logically thought out, developing myself as a person as well as honing my skills as a chef along the way. In return I have achieved recomendations and references from everyone of my employers, which in turn have opened doors to further opportunity. I have won awards and been highlighted for marketing purposes.
If you have any questions or would like to get in touch please do so from my contact page & I will gladly respond to your query.
City & Guilds 706-1/706-2 • May 1986
Attended High Peak College in Buxton Derbyshire, at that particular time was the 2nd best Catering College in the UK after Westminster College.
Over the 2 year course, I achieved Credits on my 1st and 2nd year course work and exams.
During my 2nd year I was one of 5 students selected to compete at the "Salon Culinaire de Londres, a prestigous event where Chefs from all over the world compete for recognition.
Secondary High School • May 1984
Basic secondary school, finished with 6 CSE's.
Licenced Public House • May 2013
TABOO Golf & Spa Resort.• November 2008
I have a diverse set of intergratable skill sets that can be used to benefit any catering establishment.
I have aquired these skills through a planned personal progression to my current level.
Pictured here in the Culinary Theatre @ TABOO-Right: ME, Centre: Executive Chef Don Potter, Left: Sushi Chef Dan MorowsawaTeam
Hazelnuts dipped in caramel and hung to create a garnish for the next dish.Garnish
A favourite on the Ruperra Arms Menu.Dish
Guineafowl roulade with a wild mushroom and truffle croute sauteed in foie-gras and a bison consomme.Dish
Calves Liver seared and braised in gently in Almagnac.Dish
A private Hors D'ouvres centre piece for a local customer.Dish
oysters in bacon jelly with a gratinated oyster with cucumber vermicelli and tomato sabayon.Dish
A dish of cured Salmon with poppyseed's, pepper syrup.Dish
Michael has helped to build a strong sense of team work and purpose, and is very well-liked and respected by both colleagues and subordinates. He is committed to excellance and his quality of work reflects his own high professional standards.Ron Hilvert, Founder and Managing Director of The Emirates Academy of Hospitality Management.
Michael Has Proven after a short while to be professional in his field, His hard work and dedication to his profession make him an excellant team leader. His organisation skills and positive thinking need to be mentioned especiallyChef-Klaus Knust Executive Chef-Intercontinental hotel, Edinburgh
During his employ Michael has changed and improved all the areas of his department, Mike is flexible and hard working, there is no doubt that the kitchen operation under his guidance, has contributed to the overall success of the hotel year on year.Victorian Scullin General Manager-Heritage Park Hotel.
Thank you for looking through my website, it is merely a Taster of my achievements, I have references available from all employers on PDF that I can forward onto you via email.
So please dont hesitate to contact me for any other information