Michael is currently the Senior Vice President of Culinary/ Supply Chain since August 2014. Michael is responsible for all culinary operations, R&D, menu development, kitchen design, purchasing, cost controls and culinary training. He has spear headed several new menu changes and LTO’s while dropping food cost and increasing overall food sales and quality of product. In 2018 The Walk-Ons Team won their first ever Nation’s Restaurant News Menu Masters award celebrating menu innovation and creativity. Michael is also a member of The Global Culinary Innovators Association and a sitting Board Member.
Prior to Walk-On’s, from December 2013 through August 2014, Michael served as the Senior Director of Culinary/ R&D for Copeland of New Orleans in New Orleans, Louisiana. From 1995 until 2013, Michael held various Regional and Corporate Operations positions with The Cheesecake Factory and opened over 80 restaurants with the Brand. This included a position in the Middle East (including Kuwait City, Kuwait, Dubai, Saudi Arabia) as Senior Director of Culinary Operations, overseeing all restaurant operations. This included all kitchen design, corporate R&D, purchasing, and helped to expand the brand throughout the Middle East.