NightShade

Michael grew up in Southern Indiana and Florida. He is the child of two epicurean parents from dramatically different food backgrounds; a Slovak/Italian father ate anchovies from the can, made chicken paprikash, and served runny soft boiled eggs while his African-American/French/Native American mother would roast 40 clove garlic chickens, fry crab Rangoon, and bake mulberry pies.

Michael began his love affair with food and wine working in restaurants beginning at the age of 16. He attended Florida State University for a degree in finance, served in the U.S Army, and after a short career in asset management he relocated to Los Angeles.

Michael is consistently seeking quality, rather than be bound by geographic barriers or broad concepts, he seeks to source the best whenever possible. (His cellar project, Sangre Del Toro, is here.)

Michael has made cocktails and waited tables all over Los Angeles working for Chef’s such as Jeff Cerciello, Suzanne Goin, Ludo Lefevbre, Steve Samson, and Zack Pollack.