We Create Memories Crystalized in time.
Chef Michael has over thirty five years of experience working in culinary. He has been described as a "designer" Pastry Chef, with his experience encompassing wholesale, retail, fine dining restaurants, hotels, off-premise catering resorts and country clubs. Chef Michael has studied in France and holds a certification in Baking Science and Technology from the American Institute of Baking.
He was executive Pastry Chef of the Blair House under the George W. Bush Administration. Chef Michael's approach to food taste philosophy is that the palate should be like a symphony, with no one taste being dominant, more of a wave of tastes, textures and temperature juxtaposed against each other whilst also working in harmony.
Patissier Chef Michael