A graduate of the Culinary Institute of America in 1995, Michael has worked at the prestigious Inn at Little Washington under chef Patrick O’Connell, as a Sous Chef at the Ashby Inn in Paris, Va, at the Lightfoot in Leesburg, Va, and at the Black Coffee Bistro in Middleburg, Va.  At The Ritz-Carlton in Pentagon City, he worked in almost every culinary position including banquet, garde manger, pastry, and butcher. He has been an Executive Chef with Great American Restaurants for the past 10 years, having worked at Coastal Flats Tyson’s, Artie’s, Jackson’s Mighty Fine Food and Lucky Lounge and currently at the Coastal Flats in Gaithersburg.

His passion comes from his Grandmother, Pearl Posey, who taught him about being kind, respectful and hospitable. He spent the first 8 years of his life growing up on her farm in Calvert County Maryland, where she was able to coerce her soil to grow anything and everything, even tobacco. She taught him about where food comes from and the hard work it takes to grow and care for it. She cooked everything they grew and it was always delicious. She still to this day is his inspiration.

Outside of work, Michael is most passionate about his 3 kids - Sofia, Grace, and Jack - and his wife, Julie. He also enjoys gardening, playing guitar and teaching his kids how to cook.