Born in British Columbia, Michael is a graduate of Vancouver’s prestigious Dubrulle. Upon graduation in 1992, Michael worked at a number of prominent Vancouver area restaurants before joining The Sutton Place Hotel in 1997 as Chef de Partie. Michael’s obvious passion and enthusiasm for cooking eventually awarded him the position of Chef du Cuisine in 2000. French Culinary School
Shortly thereafter, Michael expanded his career internationally by being selected and sponsored by Moët & Chandon to work in several Michelin star restaurants and hotels 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. Most recently, Michael has been working as Executive Chef of the Hilton Whistler Resort & Spa.
In his new role as Executive Chef, Michael will be overseeing the culinary operations of the 397-room Sutton Place Hotel. His duties will include managing the award-winning Fleuri Restaurant and Gerard Lounge, the full-time banquet facility and the other food & beverage outlets within the Hotel.
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