The full story

Michael wasn’t ashamed of being the only boy in the Home Economics class. In fact, he used it to his advantage to meet girls!! Year after year he would win 1st prize in all the school cooking competitions. There was never any doubt what career path he would take leaving school.

Three intense years at College studying the principles of classical cookery

and food science became the foundation of Michael’s successful career. Graduating with a Distinction in Professional Cookery and a bright future ahead, he packed his bags for London.

It was the early 80’s and London was a vibrant & exciting place for a young chef. Nouvelle Cuisine was in full swing. Michael worked in some of London’s best, including the Café Royal & 45 Park Lane

In those days, there was no ‘glamour’ associated with being a chef; it was all passion, commitment and hard work!

Michael worked with chefs from other countries, including Australia. Many of these young chefs had a unique and relaxed approach to cooking and this gave Michael inspiration to travel and broaden his experience.

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