Chef Michael brings Michelin-starred fine-dining discipline, modern Nordic and Korean influences, and a highly tailored approach to cooking for every client. Formally trained at the Institute of Culinary Education and a Top Toque Award recipient, he has built his career in acclaimed New York kitchens including Yingtao (✻) and Ilis. As a Chef de Partie, Michael has developed expertise in tasting menu execution, fermentation, pastry, whole-animal utilization, and precise guest-facing presentation. His cooking is rooted in seasonality and an ingredient-first philosophy, using techniques such as pickling, dry aging, and careful roasting to let each ingredient express itself clearly. His prior service in the United States Army shaped the adaptability, focus, and composure he brings to demanding kitchen environments. Whether preparing weeknight meal prep or a refined private dinner, Michael listens closely to each client's preferences and creates food designed to bring people together.