Michael graduated from George Brown College before spending time abroad at some of the world’s top restaurants.
He first left for Sydney, Australia where he worked at Altitude restaurant and Quay Restaurant. These two restaurants really pushed his understanding and respect for produce and suppliers.
His next venture would be at The Modern in NYC which currently holds two Michelin stars. This was where Michael really accepted the beauty of simplicity on a plate and his love for French technique. Michael also staged at Eleven Madison Park, The Nomad and Minibar by Jose Andres before returning to Toronto.
In Toronto, Michael has worked at some of the city’s top restaurants that most recently include Il Covo, Omaw and Buca. Michael was the Chef de Cuisine at Omaw Restaurant before leaving to be a part of the opening team at Il Covo Restaurant, where he is currently a Sous Chef.
Michael and Chef Gastao Rodrigues met at Omaw restaurant in 2017 and have stayed close ever since; building and growing from each other has been an integral part of their progression.