Michael's earliest cooking memories took place in his grandfather's St. Louis kitchen. Together they would leaf through a tattered Julia Child cookbook and create new holiday recipes - most successful, many delicious, with the exception of the annual burnt Yorkshire pudding. After attending the University of Missouri and the California Culinary Academy in San Francisco, he went north to work at Bouchon in Yountville. Michael then joined Campton Place's four star kitchen and then served as Chef Daniel Humm's sous chef at Eleven Madison Park in New York City.
Michael joined the Blue Hill team in May of 2007 and quickly became the restaurant's Sous Chef. In December 2011, Michael brought his talent and passion to Blue Hill at Stone Barns as the restaurant's Chef de Cuisine.