• Fueled by breakfast burritos, Tijuana-style tacos, and comedy podcasts
• Ask him about his honeymoon dinner at L’Ami Jean in Paris (hint: full terrine of pâté and over‑the‑top rice pudding)
• These days, he’s cooking kid-approved New York-style pizza or smash burgers

With a degree in filmmaking, Michael’s really good at seeing the whole picture. What does that have to do with food and beverage? Everything.

Building a restaurant from the ground up takes creativity, but it has to make sense on the balance sheet too. The work isn’t just ideas. It’s turning them into scalable concepts that hold up to the pressure.

His team provides strategy, concept development, and culinary solutions for restaurants, partnering with brands to evolve menus and the broader operation. He helps shape concepts people crave, while respecting the operators who run them every day.

Clients love how invested he is in every project. The work is collaborative and hands-on. Concepts get pushed, adjusted, and rebuilt until they perform the way they should.

The non-stop challenge is why he’s still all in after 20+ years. Foodservice never sits still. There’s always something new to learn, and another story to be written.