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MY CULINARY RÉSUMÉ
EXPERIENCE
RESTAURANT CHEF
EXECUTIVE CHEF
BUSHI-TEI, San Francisco
RESTAURANT CHEF
SOUS CHEF
JARDINIERE, San Francisco
RESTAURANT CHEF
SOUS CHEF
LARK CREEK INN, Larkspur, CA
EDUCATION
UNIVERSITY OF SAN FRANCISCO, San Francisco, CA
UNIVERSITY OF MICHIGAN, Ann Arbor, MI
THE ART INSTITUTE OF NYC, NY, NY
KITCHIT Q&A
ASIAN FLAVORS AND EUROPEAN TRAINING
My culinary style is deeply influenced by Asian flavors and classical French technique to make a distinct Californian cuisine. I use seasonally and locally sourced ingredients, fresh flavors, and beautiful presentations.
4 REVIEWS FROM KITCHIT HOSTS
OVERALL
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FOOD
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SERVICE
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VALUE
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RATING DISTRIBUTION
5 STARS
4 STARS
3 STARS
2 STARS
1 STAR
KELLY P.
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BAY AREA
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  14 PEOPLE
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Michael was an amazing counterpart in helping plan and execute a surprise birthday dinner for my boyfriend, Tim. He took our likes, dislikes, and budget into account to create an amazing menu, and made everything seem effortless! He really helped us make the experience special. I would *highly* recommend him for any dining event.
COURTNEY S.
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BAY AREA
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  11 PEOPLE
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OMG, the food is SO good. This was my second event with Kitchit and I realized the only downside to having an expertly trained chef plan, prepare and serve you and guests dinner, and then clean up; is that there is too much good food to eat! I told Michael after the dinner that my stomach hurt as I had eagerly consumed all of his masterful and bountiful five courses. This time my roommate and I wanted a menu reflecting the wistful nostalgia of childhood friendship in honor of our life-long friend's visit from out of town. Michael crafted a menu around four childhood books: 'Goodnight Moon', 'Where the Wild Things Are', 'Corduroy Bear' and 'One Fish Two Fish Red Fish Blue Fish' by Dr. Suess. It was an absolute %100 success and I am continually impressed by how easy it is to invite and split the bill with all my friends!
KAREN M.
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BAY AREA
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  3 PEOPLE
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Everything to do with the dinner was beyond my expectation: Michael was professionally prompt- I said I wanted the first course to start at 6:30 and we started at 6:30; The food was inspired and beautifully presented; Michael found his way around my kitchen for the things he needed without having to interrupt, leaving me to have fun with my guests; And the only work I had to do after my very successful party was unload the dishwasher the next morning. Probably sounding like a complete ass, I have eaten at all the best SF restaurants, and most of those in NY, pretty much all of the 3 stars in France, London, and Italy, and Australia's finest: Michael cooked the most perfect duck I've ever had. And that 'Onion Dip' was brilliant. So simple, yet so much behind it. So, I guess I'd have to say the best thing was having such an accomplished chef like Michael cook me such a meal in my own home. Of all the restaurants in the world that night, I had the best table in the house. Cheers, Karen McAloon HGTV Find Your Style/Remix
EUGENE W.
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BAY AREA
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  10 PEOPLE
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