Advisors & Board
Michael has excelled through the baking and food service industry as a Pastry Chef, Master Chocolatier, Executive Chef and Corporate Chef for twenty years at Bally’s, Harrah’s and Max’s Restaurants in Las Vegas as well as co-owner of three successful restaurants in the San Francisco Bay area. His experience also includes business development, competitor acquisition, assisting with taking a company public, planning and development of an 80,000-square foot distribution center, and increasing food service sales from $1MM to $36MM. Since 1998, Michael has applied his Chef and restaurant experience to a creative and accomplished sales, management and distribution career. Michael’s ability to create artisan products, co-packaging food service lines, and curate fine ingredients for sale and distribution have exceeded industry expectations.