The Godfather of
Culinary in Dubai...


With over 40 years of experience in the world of culinary, working with some of the most prestigious names in the industry, Michael apart from being a Chef has had a very diverse career including Management and Education holding positions of Executive Chef, Director of Culinary, and Lecturer. His love for food and cooking began at a very tender age, helping his mother cook family meals, since then he always knew in his heart that kitchen is where he belonged. This early understanding of his passion made him pursue what he liked to do most, as soon as he was old enough gaining experience at a traditional family bakers and butchers’ boy and any other culinary experience he could possibly gain.


At the age of 16, Michael enrolled for a three year program at Thanet Technical College, Broadstairs Kent, UK, renowned as one of the top catering schools of that time. Soon after which, he began his culinary career at the Claridges’ Hotel, London, he also worked at some of the most famous private clubs in London, such as the Garrick Club, Ritz Casino executive sous chef to John King and the InterContinental Hotel, London as Executive sous chef with the late Peter Kromberg, which then eventually led him taking his first Executive Chef position for the Swallow Group’ at their flagship hotel, The Royal, Bristol.

In 1996, he returned to London as Executive Chef for the prestigious Les Ambassadeurs Club, before joining the Butler's Wharf Chef School as Culinary Director/Executive Chef.


Career & Awards

Throughout his career Michael enjoyed taking part in international culinary competitions and has won over 60 gold medals, including the Gold Medal for Great Britain Culinary team in Basel in 1987 and the World Regional Championship in Frankfurt, with the Ritz Casino Team, 1988.

Micheal has received several awards of honor such as being the first recipient of the UK Craft Guild of Chefs Competition Chef Award in 1994, the People’s Choice Award at the Craft Guild of Chefs Awards at Wembley Stadium in London in 2012, stating his proudest moment is when he was awarded the prestigious, Prince Philip Medal, in 1996 for his outstanding contribution to vocational education through the City & Guild scheme, that was presented to him at the Buckingham Palace by the Duke of Edinburgh himself.

In 2001, amidst his prolific and successful career in the United Kingdom, Michael was approached to become a Culinary Instructor at the Emirates Academy of Hospitality Management (EAHM) in Dubai, which he happily accepted as he had never experienced the Middle East before and as always was keen on sharing his experience to the younger generation here.


Leading by example.

Michael says, “I am a firm believer in ‘Leading by Example’. I still get a great deal of satisfaction and ‘buzz’ from a challenge, particularly when transferring my knowledge and experience to young people who have chosen culinary as a vocation.

The Emirates Academy of Hospitality Management has gone from strength to strength over the past two decades, Michael as the Director of Culinary, admits that his move to Dubai was a ‘very lucky break’, but one that he is extremely proud of “One of the best things that I like about working at The Emirates Academy of Hospitality Management is being in the kitchen and teaching and having the opportunity to always stay current with the industry here in Dubai, “the best of both worlds”. 

When asked about a few words of wisdom to inspire the people in the industry and those upcoming in this space, Michael says…

“To any young person coming into the culinary profession, I would say without a doubt is to ‘Learn the Basics First’ everything else that you learn along the way will only advance your knowledge. You will work in an industry that is endless, and you will never stop learning. Culinary is a vocation alright, but if you love it and are committed, it can be very rewarding.”


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