I have been at this game since 1996 and I have been fortunate enough to travel the world as a chef. After attending culinary school, I worked at the countries finest restaurants in Chicago, the Virgin Islands, Naples, Denver, Aspen and the Research Triangle.  

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My food is always made with professionalism, courtesy and consistency. I am always trying to increase the quality, flavor and speed that you are served with. I would not serve you food that I wouldn't enjoy myself.

 

People ask me what my expertise is, and I always say execution. That's what it comes down to for me. There are a lot of chefs that can write and sell a good menu. Which chefs rise to the occasion and will get the job done to the highest level when things inevitably don't go as planned? That is where I thrive. 

I love being challenged. 

 

The importance of having top notch food at your event cannot be understated. It can set the tone for the entire day.

It can bring a much needed dose of positivity to the crowd, or put an event over the top.  When I go out and spend my money I expect a top notch experience, or I do not go out. I expect to get my moneys worth. I expect to get what I paid for. 

These principles guide my business philosophy. 

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We truly appreciate the business that you bring to us. 

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Sincerely,

Chef Michael J. Swartz