Private Chef Michael Santa Rosa, CA, United States

Your Taste, Your Place, Your Chef

My cooking style is a reflection of my diverse culinary journey. I am rooted in the classical techniques of French cuisine, which provide a solid foundation for my culinary creations. I take pride in precision, attention to detail, and the art of creating exquisite sauces and elegantly presented dishes. My exposure to Italian cuisine has added a layer of warmth and rustic charm to my cooking. I love incorporating the bold flavors of Italy into my creations, often using fresh herbs, robust olive oils, and dishes that evoke the comfort of homemade cooking. Additionally, I have a deep appreciation for California cuisine, which emphasizes seasonality and the use of fresh, local ingredients. This influence has led me to embrace the vibrant flavors of the region and create dishes that burst with colors and freshness. I'm committed to the farm-to-table ethos, and my menus reflect this commitment by offering dishes that utilize local ingredients. In essence, my cooking style is a fusion of French finesse, Italian passion, and the vitality of California's abundant produce. It's a culinary journey that marries tradition with innovation, resulting in a delightful and accessible dining experience for those who savor each carefully crafted bite.

I embarked on my culinary career at the young age of 15, honing my skills in various restaurants. Through dedication and hard work, I climbed the ranks from a line cook to the prestigious position of sous chef. Along the way, I absorbed valuable knowledge from seasoned chefs, continuously pushing my culinary boundaries. My commitment to culinary excellence led me to pursue formal education at Le Cordon Bleu in San Francisco, where I graduated with high honors. Armed with this exceptional training, I returned to the kitchen, taking on roles as a kitchen manager and sous chef. My dedication and passion for the craft eventually earned me the coveted title of executive chef. During my culinary journey, I also ventured into private chef work, taking on occasional gigs roughly once a month. This flexibility not only allowed me to showcase my skills but also proved invaluable when the pandemic started. I seamlessly transitioned from the bustling restaurant scene to a full-time career as a private chef, adapting to the challenges brought about by the global pandemic. My culinary journey has been a dynamic and rewarding one, marked by continuous growth, learning, and an unwavering passion for the culinary arts.

American, BBQ, Europe, French, Fusion, Greek