12 April 2015
Michael started a career in the food industry at a tender age of 14, working in some of Auckland’s landmark restaurants like Kermadecs and Hammerheads.
Then like many Kiwis he embarked on the big ‘OE’ to London in 1998. During this time he worked his way up the ranks in the acclaimed Terence Conan’s, Bluebird restaurant. He encountered many unique challenges and experiences including heading up a 140 chef team for the official opening of the Tate Modern for some 5,000 guests.
After travels through Europe, Africa and India, he moved to Ireland again heading the kitchen of small luxury hotel called Dunbrody Country House. During his time there they earned the prestige Conde Nast “World Small Hotel of the Year”.
He and his wife returned to New Zealand in 2003 and started, then later sold Molten resturant in Mt Eden. He went on to become the the chef on TVNZ’s top rating show The Food Truck which took on the fast food industry in an old Bedford truck. Recreating Kiwis favorite foods in a healthy, tasty and fast way, and challenging how we look at fast-food in our own homes is what Michael is now focussed on.