Meet Michelle

I have been cooking professionally for over 20 years. I started my career after graduating from UNC Chapel Hill by attending NECI culinary school in Vermont. After culinary school I was awarded the opportunity to head the kitchen at Ken Frank’s ‘La Toque’ in Napa Valley, California.

I was also a chef at the world renowned Robert Mondavi Winery. While in Northern California, I was exposed to tremendous talent and a wide variety of ingredients and cooking techniques.

Upon returning to the East Coast, I found what I now call home, Asheville, North Carolina. In Asheville I was Executive Chef at Richmond Hill Inn for over four years. I have also assisted in opening local establishments and have consulted at several local restaurants. Prior to starting this business, I was a full time instructor at the nationally recognized AB-Tech Culinary Program for seven years.