Michael Desir

Michael Desir has a diverse work experience in the food service industry. Michael started their career as a Cook at BOKA Restaurant Group in 2013. Michael then joined Eataly in 2013, where they worked as a Line Cook at Carne Restaurant, Pastry Helper, and Cheese Station Cheese Maker. In 2014, they joined Virgin Hotels as a Line Cook, where they were responsible for breakfast and lunch service, recipe development, and station sanitization. Michael worked at TrueNorth Chicago as a Kitchen Manager from 2016 to 2017. Michael also worked at The Merion and Gather Chicago as a Prep/Line Cook before joining Brock & Company, Inc. in 2018. At Brock & Company, Inc., they initially served as a Cafe and Catering Manager before being promoted to Cafe Manager.

Michael Desir attended Syracuse University from 2007 to 2010, where they studied History of Architecture. Following this, from 2013 to 2014, they attended Le Cordon Bleu College of Culinary Arts-Chicago, where they obtained a Certificate in the Culinary Arts with a field of study in Culinary Arts/Chef Training. In addition to their formal education, Michael also holds certifications in ServSafe Allergens and ServSafe Food Handler, both obtained through the ServSafe Food Protection Manager Instructor institution. No specific dates for the certifications were provided.