Michael’s experience is focused in the national hospitality industry. Within 14 years, he has successfully opened and overseen six restaurants, which span from fast-casual to fine dining. His responsibilities include developing new hospitality concepts, creating and executing menus, commercial kitchen design, brand expansion, operations, and controlling financials. Michael has held diverse responsibilities such as Executive Chef, Culinary Director, and Director of Operations with Dallas’ leading restaurant groups. Michael has elevated business growth, consolidated operational costs, and selected cutting-edge design concepts to be competitive in the national market. His approachable nature epitomizes hospitality.