With 45 years experience, Michael started his career baking at a vocational school in Middlesex, NJ. Then continued in the US Army for 10 years, teaching baking at the US Army Capital Food Service Headquarters in Ft. Lee, VA, six years in Europe under VII Corp Headquarters Food Service Team, and three years as NCO IC at the Ft. Dix, NJ baking school.

Upon leaving the military he went to Johnson & Wales Culinary School as a pastry educator. Since then in his career he has been Executive Pastry Chef at many upscale hotels throughout the U.S. such as:

  • Hyatt Regency Grand Cypress – Orlando, FL
  • Beverly Hills Hilton – Beverly Hills, CA
  • Resorts International Casino Hotel & Showboat Casino Hotel – Atlantic City, NJ
  • Turnberry Isle Hotel & Country Club – Aventura, FL
  • Intercontinental Hotel – Miami, FL

Chef Michael was Pastry Educator at the Academy of Culinary Arts, Atlantic City, NJ; and the California Culinary Academy, San Francisco, CA.


He owned a bakery cafe in the San Diego area. In addition, he consulted such properties as:

  • Hotel Del Coronado – Coronado, CA
  • Trop World Casino Hotel – Atlantic City, NJ
  • Donald Trump’s Mar a Lago Club – Palm Beach, FL.

He is the winner of numerous gold medals including a gold medal in the Austrian pastry competition in Graz, Austria. He was one of the first 25 members of the American Culinary Federation in 1971 and certified in 1976.

Chef Michael was a member and pastry advisor to Le Toque Blanc, Los Angeles Chapter 1996/1997.

In September 2001, Michael was asked to be a judge in the Fifth Annual Southern Pastry Classic in Atlanta, Georgia.

Most recently Chef Michael opened Michael’s Extraordinary Desserts in 2006, and in 2009 opened a bakery in Palm Harbor with a partner. After three years Chef Michael wanted to spend more of his time teaching and inspiring future pastry chefs, and the motivated home bakers by offering pastry and baking classes at his new facility.  In 2014 he opened St. Pete Bakery and continues to teach and inspire while offering a full line of pastries, desserts, cakes, limited breads, chocolates along with coffee and ice cream.


Click the links below for articles about Chef Michael:

Art and craft of desserts taught in pastry chef boot camp - Tampa Bay Times, July 2010.

A Passion for Pastry: One Local Chef’s Culinary Journey - Palm Harbor Patch, July 2011.