Chef Michael comes to Willow Ridge Golf Course from England, where he has been in the Culinary and Restaurant business for over 20 years. Chef began his career as an 18-year-old apprentice chef at The Royal Lancaster Hotel in Lancaster Gate, London. Chef worked four months in different departments, including butchery, pastry, larder, vegetable, sauce, banqueting, grill, brasserie, fine dining, and staff canteen. He did all of that while attending Westminster College to complete his apprenticeship.

Chef then moved to Le Bistroquet in Camden, London, a classical French restaurant with bar serving 1,000 covers a week. He was Chef de Partie Sauce / Grill Chef. He spent one year working in a brigade of six involved in all sections, particularly the grill. Green’s Restaurant and Oyster Base on Duke Street in London was the next stop. It was a renowned fine dining establishment serving 800 covers a week with a yearly turnover of £ 1.5m. Starting as Chef de Partie, moving to Sous Chef, and finally Head Chef, Michael worked at Green’s for close to 5 years.

Chef Michael eventually became the Chef / Landlord / Propietor of The King’s Arms in Fernhurst, West Sussex in 1996. This establishment was a Gastropub serving 350 covers per week with a function facility for up to 150 people. It was listed in all major guides including Good Food, Michelin, AA Guides, and Egony Ronay.

Michael’s last job in the U.K. before coming to Iowa was as the Head Chef at The Noah’s Ark in Lurgashall, West Essex. This Gastropub, which serves 550 covers a week, moved into the top ten performing pubs (from 80th place), and food turnover increased by 80% during Michael’s tenure. Michael enjoys game and clay shooting, watching and playing sports, particularly rugby, cricket and football, and is beginning to get the feel for baseball and the national football league.