Private Chef - Cooked with love!
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Michael grew up in the Toronto food scene. His parents, an avid Middle Eastern Chef and National Geographic Photographer, taught Michael the fundamentals of Mediterranean cooking, culinary arts and cultural exploration through food. After working in numerous restaurants and consulting on restaurant expansion, Michael went back to college to get his Sommelier certifications. Michael’s dynamic and fun personality have made him an integral member of some of Toronto’s biggest names in food,
working his way to the top and becoming a manager and consultant on large and small private events, overseeing the opening of all Blondies Pizza’s, consulting as the Sommelier at Ossington’s OMAW. He is able to work under extreme pressure and deadlines, while meeting last minute requests and dietary restrictions at ease. His menu’s are creative, functional and seasonal. Michael started his chef career being contracted out as a Personal Chef for numerous private functions for high profile families and celebrities.
As a Freelance Chef, I have collaborated with notable figures in the music industry, such as Chris Carrabba of Dashboard Confessional and Noah Reid from Schitt’s Creek. My responsibilities included menu creation, accommodating dietary preferences, managing budgets, and overseeing events. These experiences have significantly contributed to my growth in the culinary field.
During the pandemic, I initiated "Dough Nation for Daily Bread," a project where I baked sourdough bread to raise funds for the Daily Bread Food Bank, contributing over a thousand loaves and raising awareness for the cause.
In my role as Operations Manager and Brand Consultant at Blondies Pizza (2019-2021), I focused on daily operations oversight and provided insights for expanding locations, contributing to the growth of the business. Earlier, as a Sommelier and Captain at OMAW (2017-2019), I guided guests through a memorable culinary experience.
As the Event Manager for ROMA Catering (2010-2015), I coordinated large-scale events with meticulous planning and attention to detail. My stint as the General Manager at Queens City Yacht Club in 2014 involved overseeing all restaurant operations, emphasizing high service standards and ensuring profitability. Each role has added to my expertise in culinary and hospitality management, making my journey a rich learning experience.
CAPS Certified Sommelier Program, George Brown College
