Executive Chef – Seven’s Restaurant – Breckenridge, CO
Michael began his career while in high school in Northern Virginia working as a dishwasher and busser. After attending college for a short period, he realized cooking was his passion.
After cooking at two restaurants, he attended Johnson & Wales University in Providence, RI where he received an Associate’s degree in Culinary Arts.
Michael worked for the Hyatt hotel chain throughout the United States from Northern Virginia to San Francisco running multiple restaurants as well as high volume banquet kitchens for 10 years.
After leaving Hyatt, he worked for several independent restaurants in and around Denver that included Bella Bistro in Old Town Arvada, TAG in Downtown Denver and Denver Country Club, before joining Vail Resorts in 1999 at the Great Divide Lodge.
He is now Executive Chef at Seven’s Restaurant.