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Chef Michael

Meet Chef Michael

Chef Michael's new focus and goal is service to and for this industry - to promote wellness and good education to his work force.  In that endeavor he has started working with Café Reconcile to directly impact aspiring cooks.  He has also teamed with Sons Of A Saint to mentor and reach out to young men in our community.  His biggest joy is joining Fair Kitchens. The wellness of our industry is a large personal and professional concern and this organization is truly providing aid in that endeavor and we are proud to be a part of that doing our small part.

Chef Michael, Executive Chef at Apolline Restaurant in New Orleans LA, is originally from Philadelphia and has served his entire culinary career in Louisiana. He went to high school at Biloxi High School in Biloxi, MS and College at Jackson State University in Jackson, MS. Starting as an Assistant Manager at Waffle House, Monroe, LA, his first line Cooking job in fine dining was at 2 Johns Steakhouse in Bossier City, Louisiana working on the Grill in 2012. From there, he worked for Wine Country Bistro and then onto run the kitchen and open The Bella Fresca Bistro with Chef Weston McClewee.

Following this, he moved to New Orleans in the Spring of 2014 to work at Mondo in Lakeview. Then he was a line cook here at Apolline while being the Head of Production of Pizza Domenica. He took a chance and had the most transformative job of my career working on the line at La Petite Grocery where he learned to THINK as a cook. This brought him to his first Executive Chef Job at The Little Gem Saloon.

 

Meet the Chefs

"Quite possibly the best evening I've had in 17 years of coming to NOLA.
Energetic, frolicksome and amazingly informative the evening flew by so fast that I have to return just to see what I might have missed.Cannot recommend Langlois enough. It would make a great Christmas gift!"
"It's apparent that Chef Amy is doing what she loves.
She has the perfect personality to keep everyone (from young to old, to the not-so-knowledgeable to the experienced cook) interested from start to finish. "
"We loved the staff & the experience. Such a great cookbook by Chef Amy!!!!!
I bought it and sat at the Hotel Monteleone poolside reading the whole book! Gives me as a northerner such a different view if what Katrina did to our favorite place to visit!"
"This hands-on class taught me more than a year's worth of watching the Food Network.
Great fun, great food, and lots of new friends. Thanks Chef Amy and Chef Mel for the best afternoon of our week in New Orleans. See you next year!"
"Had an amazing time! Great food, Wonderful people and excellent experience!
I've never been to a cooking class but would recommend to anyone. The chefs were so easy to talk to and I felt like I could duplicate the amazing meal we prepared!"
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“Amazing Culinary Experience in Nola”

“Best Cooking Class Ever!!”

“Amazing, time, awesome food… Charming host”

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Chef Michael, Executive Chef at Apolline Restaurant in New Orleans LA, is originally from Philadelphia and has served his entire culinary career in Louisiana. He went to high school at Biloxi High School in Biloxi, MS and College at Jackson State University in Jackson, MS. Starting as an Assistant Manager at Waffle House, Monroe, LA, his first line Cooking job in fine dining was at 2 Johns Steakhouse in Bossier City, Louisiana working on the Grill in 2012. From there, he worked for Wine Country Bistro and then onto run the kitchen and open The Bella Fresca Bistro with Chef Weston McClewee.

Following this, he moved to New Orleans in the Spring of 2014 to work at Mondo in Lakeview. Then he was a line cook here at Apolline while being the Head of Production of Pizza Domenica. He took a chance and had the most transformative job of my career working on the line at La Petite Grocery where he learned to THINK as a cook. This brought him to his first Executive Chef Job at The Little Gem Saloon.