Michael’s love for cooking transpired from his grandmother, who - when he was a young boy - would host the most elaborate of garden parties for her family and friends.

No delight was spared, making for the most joyful childhood memories – memories that were filled with everything from mandarin cheesecakes and black forest gateau's to vol-au-vents and quiches, all of which were carefully placed out for guests under a green plastic marquee. With the late morning sun cresting over the roof of her manicured home, deck chairs and white lawn furniture were scattered throughout the garden as her nearest and dearest enjoyed the weekend fare.

When Michael’s culinary career inevitably began, it was his journey to London that saw him gain the experience and knowledge that would shape him into the chef he dreamt of being. Michelin-starred restaurants made up this crucial culinary evolution, where he picked up work in notable restaurants, including Sketch by Chef Pierre Gagnaire and Hide by Chef Ollie Dabbous.
It was in 2019 when Michael was presented with an unmissable opportunity to relocate to Australia, and in a heartbeat, Melbourne became his home. Jackalope Hotels is where Michael has refined his craft. After starting in the role of Head Chef at their hatted restaurant, Doot Doot Doot, he focused on working with locally-sourced, seasonal produce with an Asian fusion perspective.

Michael said, “The vast amount of native and local ingredients that are on offer in Australia has consistently amazed me – it truly is a chef’s playground. The passion and skill that I honed in this space gave me the confidence to step into the title of Executive Chef of Jackalope Hotels, which I excitedly took at the end of last year. Now, I have the pleasure of working with some of the region’s most incredible venues on bespoke projects that showcase the quality, creativity and exploration we have to offer.”