Michael began his hospitality career over 15 years ago working his way through the ranks of the restaurant industry. Michael graduated from George Brown Culinary School in Toronto, Canada. Upon graduation he participated in a very demanding European style apprenticeship with Delta Hotels and the Westin Harbour Castle. Michael joined the Ritz-Carlton Hotel Company in 1995 and held positions in various hotels including The Ritz-Carlton, Dearborn, The Ritz-Carlton, Laguna Niguel, The Ritz-Carlton, St. Thomas and The Ritz-Carlton, Buckhead. In 2000, Michael was selected to be Executive Sous Chef for the opening of The Ritz-Carlton, New Orleans and in 2003 was promoted to Executive Chef of The Ritz- Carlton, Dearborn. Since joining the Payne-Corley House, Michael participates in many annual charitable events including March of Dimes, American Heart Association and Georgia Transplant Foundation. Michael's cuisine at the Payne-Corley House features traditional favorites with influences from his extensive and varied culinary background. Michael is a native of Windsor, Ontario, Canada.