Chef David Michael Private Dining

We are professional chefs with a combined experience of 35 years, working in a variety of kitchens, including hotels, restaurants, and private golf clubs. The two of us met back in 2022 and were brought together by a common passion and a unified culinary vision when creating food and designing menus.

More about us:

I always enjoyed cooking from a young age, taking a real liking to it around 14. I remember watching Gordon Ramsay cooking videos and would start to cook those dishes at home, whether it was a beef wellington or a risotto. But having more traditional parents meant that a successful career meant either being a doctor or a lawyer, so that's what I did. After one year of university for health sciences, I realized that field wasn't my true calling. One night, while discussing it with my friends, they mentioned how I should try making cooking a career. I brought it up to my parents, and although there was a little pushback, I enrolled in culinary school. Almost immediately, I felt at home among people who shared the same passions as I did. From the noise to the lively energy, there's just a vibe that can't be matched anywhere else. From there, I've worked at Italian restaurants in downtown Toronto and golf clubs in the Durham region. To this day, I still have family members make passing remarks about how it's still not too late to go back to school for a real education, but every time I step into a kitchen, there's no doubt in my mind that I made the right choice, and I hope you can taste that passion in my cooking. ~ Chef Michael

I grew up in Berkshire, England, where time spent cooking alongside my grandmother sparked my passion for food. Coming from a family of chefs, I began working in a village pub at 16 and quickly fell in love with the mayhem, noise and energy of the kitchen. After culinary college, I refined my skills at a busy London airport hotel, learning from chefs from around the world. I later moved to Canada, working as a Sous Chef in a fine-dining Italian restaurant, and have spent nearly eighteen years in the private golf club industry, progressing in different roles from Sous Chef to Executive Chef. Classically trained in French cuisine, I enjoy creating Italian, Asian, and British dishes—traditional techniques with a modern twist, and a seasonal approach. ~ Chef Dave