President, Culinary Experience
United Arab Emirates
Before joining FEBC in Dubai in 2021, from 2018 Michael had been Chief Culinary Officer at Jumeirah Hotels and Resorts, overseeing the
food and beverage activities of their 23 properties in Europe, Asia and the Middle East, with special emphasis
on new concept development, chef recruitment, menu development, wine and beverage programs and media promotion.
Prior to his time at Jumeirah, Michael was Global Director of the world renowned Michelin Guides, overseeing the Michelin Inspection teams around the world and managing the production of Michelin Guides in 27 countries around the globe. This gave Michael an
intimate knowledge of the world’s best chefs and restauranteurs and a unique understanding of global
Michael had senior commercial roles with a number of
companies including the motorcycle tire division of Michelin; Ball Corporation, a Fortune 500 supplier of packaging solutions to the beverage industry; as well as
the Mead Corporation, a global food and beverage packaging supplier.
In the hospitality area, Michael was head of the cruise ship division for Club Med, and worked as a brand
manager for wine brands at Diageo.
As a young man Michael attended the Ecole Hotelier Ferrandi in Paris,
and worked in front of house positions at Fairmont and Rosewood hotels.
A dual American and French citizen, Michael has spent most of his life in Europe, and in addition to his mother
tongue English, is fluent in French, Spanish, Italian and Portuguese. Michael is married to a French woman and has an 11 year old son.
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