Michael has worked in the hospitality industry for over 15 years including 9 years in France where he owned, and operated, two award winning restaurants: Le Fooding’s restaurant of the year Roseval and Paris’ first fish and chip shop, The Sunken Chip.

Stepping back from day-to-day cooking, Michael found himself drawn into the world of consultancy and food innovation. His clients included the restaurant group Côme in Paris and the Muthaiga Country Club in Nairobi.

From his time at the helm of his fine-dining restaurant, Michael has been committed to promoting sustainability, and bringing innovation in this field into the food space.  He was able to bring these passions together as part of the founding team at The Conduit, a member’s club in London, that aims to create a community geared towards positive social change.

Whilst there, he was responsible for building both the operational infrastructure and culinary direction. This included designing a restaurant for the Michelin starred chef Merlin Labron-Johnson as well as hosting a week-long pop up with Massimo Bottura. Michael also introduced a progressive food and drink program built around the Club’s ethos, working with various partners including the Sustainable Restaurant Association and the Social Gastronomy Movement.

Michael has joined RPC to bring both his culinary creativity and hospitality experience to our clients.