Michael Selby is a chef in Minneapolis Minnesota who specializes in product and concept development for upscale retail and restaurant establishments.
Nearly all of Chef Selby's recipes, concepts and ideations are based on Italian and French cooking methods. Chef Selby is formerly of Bice International restaurant group. While with Bice Chef Selby travelled extensively simmering risotto in Monaco in the south of France, Rimini Italy, and Palm Beach Florida. In addition to Bice, Chef Selby is also formerly of Pazzaluna in St.Paul , Minnesota. Pazzaluna is a high volume high energy urban trattoria featuring hand rolled pastas and wood fired entrees.
On the French side of his repertoire, Chef Selby was the chef tournant for Daniel Boulud at Café Boulud in Palm Beach Florida during its grand opening and years beyond. Featuring two nightly menus "La Tradition" and "La Voyage" Chef Selby combined traditional French methods with classic American entrees. During this time, he also became an extremely popular private chef in the residential sector.
In 2005 Chef Selby returned to Minnesota to begin working on an extremely interesting and unique project. Eichten’s Market and Bistro, an artisanal gouda cheese maker with distribution worldwide and is located on an all natural bison ranch. Nestled in the middle of it all is a 30 seat bistro with retail market. Michael Selby created a variety of pre-fixe Belgian beer and Italian style wine dinners consisting of all natural bison, elk and produce completely in-sourced and grown on site. In addition to evening dining, Michael also managed deli and catering operations and became a Chateau St. Croix "preferred caterer"
Today, Chef Michael Selby is Executive Chef of Product Development for Lund's and Byerly's, a 21 store gourmet retailer including private label manufacturing.
"While on board, a guest can expect to learn, laugh, be inspired, entertained and encouraged. They are guaranteed to return home with truly unique, tried and true techniques and recipe ideas and will most definitely use the phrase 'we saw this recipe on our amazing cruise' for years to come."