Get to Know Chef Michael.

Chef Michael brings with him the experiences of almost 40 years in the food service industry beginning with his first job at age 16 at a neighborhood pizza parlor. 

Born in Phoenix, Arizona and a long term resident of Las Vegas, Nevada, Michael’s earliest culinary memories are of baking and decorating holiday cookies with his mother using his great grandfather’s recipes.

 In 2005, he followed in the footsteps of his great grandfather and his step grandfather when he graduated from the Community College of Southern Nevada (now known as CSN) with dual Associates of Science degrees in Culinary Arts and Pastry Arts.

During this time he also launched his own private chef and catering business, That Fat Chef, where he continues to provide deliciously innovative meals for specialty functions of all types and for a multitude of dietary needs. 

He is a current member of the American Culinary Federation (ACF), the International Food Service Executives Association (IFSEA), and the International Cake Exploration Society (ICES).

Following graduation, Chef Michael served as the Temple Chef at Temple Beth Sholom where he planned, cooked, and served student meals in a kosher kitchen, as well as providing catering services for a wide variety of Temple functions. 

Later he served as Food Service Director at the prestigious Dr. Miriam and Sheldon G. Adelson Educational Campus. 

During his tenure at the Adelson campus, Michael was honored to serve the Israeli Prime Minister while he was visiting Las Vegas.

In his spare time, Chef Michael is an avid book collector and dealer, having owned and operated the Two Bears and a Dog bookstore in Horse Cave, Kentucky during a short period away from Las Vegas.

 He also organized and produced the first Horse Cave Bookfest in 2012 which showcased over 100 authors sharing their works with the public. 

At home, Chef Michael always has a stack of cookbooks on his

bedside table from which to draw inspiration and ideas for his next creations.

He has a collection of over 2,000 cookbooks, and is in possession of one of the largest private collections of kosher cookbooks in the United States.

Chef’s philosophy is that the best foods are prepared fresh and in season, and he can be found foraging local Farmers’ Markets for the freshest local products available.