Originally from Kansas, Michael started his career in Kansas City, developing his skills under the leadership of James Beard-nominated chef Linda Duerr. His experience working with the New England native inspired him to pursue a culinary career, which led him out west to Eaton’s Ranch, the oldest dude ranch in the nation.

After several years holding the position of Head Chef, he moved to Jackson in 2011 and started an 11-year stint at Jackson Hole Mountain Resort. There, he worked his way up from Kitchen Manager to Resort Executive Chef. Michael joined Fine Dining Restaurant Group as Culinary Director in late 2022, and now leads all FDRG kitchens as Vice President of Culinary.