Having been surrounded by the restaurant industry from a young age, Michael found his home in the kitchen. Bothering the chefs and cooks at his mothers workplace, he would be found roaming around the cooks tasting and absorbing all that he could. One of his first formal jobs was working front of house, which then led to working in the kitchen.
He realized that the kitchen is where he truly wanted to be, despite studying Psychology and Economics in school. Upon his return from living abroad in Hungary in 2017, he stepped in to Orchard City Kitchen one night for a snack. Right away he knew that he wanted to work here. The professionalism and ambition of all that he encountered was different from any other restaurant he had worked at, it became a second home to him.