Since obtaining his culinary degree from Johnson and Wales University his broad range of experience in the restaurant and food service industry includes Food Service Director, Executive Chef, Restaurant Owner and Caterer and most recently a food science and flavor expert.

In the early1990’s Michael was hired as Executive Chef for a major flavor company. As he was introduced to the world of flavors and their use in food and manufacturing, Michael realized he found his true niche.

As an executive research and development chef, Michael excels in product development and product formulation. Using his incredible “taste”, Michael has successfully combined years of culinary knowledge and food science experience to develop products that can be found on the menus of national restaurant chains and in retail stores across the country