a Michele's enthusiasm for food and calling as a chef began when she received an easy-bake oven from her parents on her fourth Christmas. Since then she had never looked back. Michele inherited a French sensibility and many family recipes from her parents, who are wonderful cooks and hail from a long line of French Canadians. Michele spent hours in the kitchen with her mom, preparing dinners for the family. As a young girl, she would cook for her older siblings when they were home during college breaks. At 14, Michele prepared her first Thanksgiving dinner for her family and began an annual tradition.

At 17, Michele sought a job that would give her an opportunity to work with food and obtain experience in the restaurant industry. Her first job was at "Bushel-n-Peck" in Worcester, Massachusetts where she created a variety of gourmet deli sandwiches and had frontline exposure to customers. With a co-worker's advice, Michele applied to the world renowned culinary school of Johnson & Wales in Providence, Rhode Island.

During her time at Johnson & Wales, Michele studied with some of the world's finest chefs from France, Italy, Germany, Japan, and the U.S. As with all culinary schools, she started with the basics: stocks and sauces, Garde Manger, and table setting. Then she moved on to wine paring and elaborate seven-course dinners. Michele excelled and made the Dean's List her freshman year. Through Johnson & Wales and her work with renowned chefs, Michele was asked to participate in various internships during her university years.

In her freshman year, Michele was selected to accompany Chef Barber at the Hotel "the Ocean House," built in the nineteenth century in Misquamicut, Rhode Island. Her sophomore year, Michele went to Marco Island, Florida, to assist the Banquet Chef Dennis Quinn at the Marriott Marco Island Resort, preparing banquets for four to 4,000. She also worked in the Polynesian restaurant "Quins" where she learned to use a wok and cook with fresh fish and exotic fruits. Michele received top Intern of the Year. When she returned to Johnson & Wales for her junior and senior year, she received a full scholarship to continue her education and obtain her Bachelor degree in Food Service Management.

After graduating in 1992, Michele decided to explore other regions of the United States. She moved south to New Orleans to study Cajun food for one year. Then she went to Houston to work with new restaurants that were experimenting with American Mexican infusion. While studying in Houston, Michele joined the Marriott Corporation because of its reputation for offering the highest levels of training in the hospitality industry. During her 14 years with the company, Michele received extensive training and wore different titles: Catering Service Manager, Convention Service Manager, Food Production Manager, Banquet Sous Chef, Catering Sales Manager, and Senior Group Sales Manager.

Her greatest rewards have included the opportunity to create events from concept ideation to execution, the opportunity to work with the best of the industry during her Marriot tenure as well as with diverse clients that range from individuals to large corporations. Michele considers her attention to detail, enthusiastic personality and can-do attitude her greatest assets.

In 1999, Michele realized a long sought after dream by moving to San Francisco, one of the cutting edge cities for innovative cuisine. With over 3,500 restaurants, The City offers endless possibilities and opportunities. Since her arrival to the Bay Area, Michele the chef has taken advantage of all San Francisco has to offer: organic produce, fresh fish and the farmers' markets. When she met her husband Ben, a Chinese-American from New York with family ties to Taiwan, he introduced Michele to various Asian cuisines. After her tenure in the hospitality industry, Michele decided to return to her first love: cooking. It has always been a source of joy and discovery, as well as a way for Michele to express her creativity. In 2004, Michele started her own Private Chef & Fine Catering business, Chez Michele. She looks forward to creating memorable dining experiences for her Bay Area clients.