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.