Born, raised & trained in Switzerland, Michael has worked in a variety of settings ranging from New York City’s 4-star Lespinasse to upcountry comfort food at the award winning Lodge at Koele in Lanaii, Hawaii. The invitation to run the St. Regis Hotel as Chef de Cuisine brought him back to Manhattan, & his decision to raise his family in Vermont led him to the eventual opening of Michael's on the Hill Restaurant in 2002.
Michael’s cooking inspiration stems from his childhood--European comfort food, sustainable and unprocessed.Through a variety of venues, he does his best to educate the public on the importance of eating locally produced products, & is particularly passionate about teaching children & their parents of the personal & global benefits.
Michael has been a featured chef on various television shows, and international publications, has a regular cooking segment on Vermont news television & has been invited as a guest chef to locations spanning from Boston to Disney World & the Carribean.
He is honored as Vermont’s first Chef of the Year, and was awarded Vermont Restauranteur of the Year, 2011.
The restaurant has received the Wine Spectator Award of Excellence, the Santé Magazine Regional Sustainable Restaurant Award and is recognized as an environmental leader by the Vermont Department of Agriculture, being Vermont’s First Certified Green Restaurant.
Michael lives in Stowe, Vermont with his wife/partner, Laura, & his two children, Alex & Eric.