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Michael started his career in the restaurant industry while on summer break from UNLV, where he was a busser at eighteen with Sheraton at the Twenty20 Bar and Grill. After this, he worked in support roles throughout restaurants while finally interning at the UNLV campus restaurant as an instructor. After graduating college, Michael became the kitchen manager at a rooftop bar called The Nolen, on top of a Courtyard Marriott. He helped open and run the rooftop kitchen and the second-level Bistro.
Michael then went on to help run the kitchen at Urge Gastropub and taproom. From there, he opened a kitchen inside a tasting room as the Sous Chef called the GoodSeed Food Company. He used his passion for food to create fun and exciting menus.
After his reign with GoodSeed, Michael became Hilton’s food and beverage manager. He oversaw the entire F&B operation, including the restaurant, room service, and bar. He oversaw all the team hiring, training, and management.
Michael leveraged his skillset to land at a 7,500 sq/ft operation of Little Italy San Diego called Cloak and Petal as the GM. He utilized his knowledge to help expand the team and concept.
With his vast experience in the industry, Michael started his own hospitality consulting company. He was helping restaurants with operational efficiencies, systems, and financials. Michael understands the importance of good hiring practices and strategies to fit the business’s needs best. He joined EHS to work for the industry he loves and help clients find the perfect match.