Born in British Columbia, Michael washed dishes at Basiles from 1985-1988, then cooked at the Bimini

Vancouver is home to some of the best chefs in the world, many have worked for the top chefs and restaurants around the world as well as around the city. Dishing with the Chefs is a series costa rica canopy tours of Interviews with some of the top chefs in and around Vancouver.
Born in British Columbia, Michael washed dishes at Basiles from 1985-1988, then cooked at the Bimini Pub until 1990. Michael then attended and graduated from Vancouver's Dubrulle French Culinary School. Upon graduation costa rica canopy tours in 1992, Michael worked at Café de Paris for 2 years, then at Pappis Restaurant from 1994-97, he then joined The Sutton Place Hotel in 1997 as Chef de Partie. Michael was promoted to the position of Chef du Cuisine in 2000 and was with the Sutton Place Hotel through 2005. Shortly thereafter, Michael expanded his career internationally by being selected and sponsored by Moët Chandon to work in several Michelin star restaurants and hotels costa rica canopy tours in the Champagne region of France. Continuing his overseas adventure, he then moved onto the Hotel Le Sirenuse in Positano, Italy, and from there to the Five Star Landis Hotel in Taipei, Taiwan, where he held the position of Western Executive Chef. He returned to Canada in 2008 and worked as the Executive Chef of the Hilton Whistler Resort Spa before rejoining the Sutton Place Hotel Vancouver in 2010 as their Executive Chef.
I wanted to bring back the prestige costa rica canopy tours Sutton previously had, sustainable philosophy. It took some time but the restaurant and banquets are now Ocean Wise and that was a necessary step, I wanted to cook artistic and clean food and I am trying to improve sourcing product from local farms.
In my role as Executive Chef, I oversee the culinary operations of the 591-room Sutton Place Hotel. I oversee Fleuri Restaurant (breakfast, lunch, dinner, brunch and chocolate buffet) and Gerard Lounge, the full-service banquet facility, room service, the Boulangerie and their wine dinners.
Well I kind of just ended up in the culinary world, fell into it and loved it.  I had a goal to work in 3 places at the time and I was successful in that pursuit. I worked at Café de Paris, then at Pappis and then the Meridean (which later became the Sutton Place).
I had a 20 course tasting menu in Osaka, Japan and it was paired with wine ($200 US for 2 people) with a Japanese chef that was European trained, the restaurant was Fujia 1930 and it was truly amazing.