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After graduating from the Culinary Institute of Canada and having had shared his skill at renowned local spots like The Manx and Juniper and looking (innocently) in the windows here, Michael has found his place at DISH. And he is certainly a welcome addition too. Not only are Michael's skills top notch, his knowledge of food and food history are unmatched. He's a walking Google of food facts and and figures. Pleasure in the details is natural for a chef whose love of cooking is about the fundamental aim of providing sustenance. "To take food and transform it into something tangible has always appealed to the survivalist in me," said Mike. Which is all you need to know about why he chose pork belly and pig cheek as his favourite foods:
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