“The best part of my job is working with the talented members of the culinary team and our cross-functional partners to develop profitable, sustainable solutions for our customers.”
His team is continually called on to lend their chef perspective backed by years of real-world experience. Working with General Mills since 2001, Chef Michael himself brings more than 20 years of foodservice experience to the team, working in hotel restaurants, fine dining and contract food management operations.
“I think that’s what makes our team so unique. Our chefs can truly empathize with our customers because we have been in their place,” said Chef Michael. “We used to be the customer ourselves and have that operational expertise.”
Today, Chef Michael leads a team of chefs and culinarians who not only share their culinary insights within General Mills, but also are frequently found working alongside customers to conduct training, develop recipes, and uncover industry-specific ideas and solutions to make the lives of foodservice professionals easier.
Chef Michael’s own expertise is in flavor development, foodservice operations, and training and development.
“I like experimenting with food and have always loved the thrill of working in the fast-paced atmosphere of a commercial kitchen,” said Chef Michael.
- Master’s Degree in Education, Human Resource Development: University of Minnesota
- Bachelor’s Degree, Finance: Oklahoma State University
- Culinary Arts Diploma: Oklahoma State University