Michael has worked in the island’s best hotels and advanced his training abroad, both in school and on-the-job.
Interested in the culinary arts from the time he was a teenager, the youngster got the
chance to train at Grand Barbados Resort while still at secondary school. He then got another golden opportunity for advancement, this time to work for Sandy Lane Hotel, where he spent the next 14 years, rising to the position of executive sous chef.
In that job, Mike shared responsibility for the work of 72 chefs at the top-rated hotel’s five restaurants, including L’Acajou, Bajan Blue, the Country Club and the Spa Café.
Michael
