Michael Vogt

Michael Vogt is an Executive Chef at Ancaster Mill, where they apply their passion for food and dedication to the customer experience. With a diploma in Professional Cookery from The Stratford Chefs School, Michael possesses extensive knowledge of the service and hospitality industry, honed through various leadership roles, including Corporate Executive Chef at Tortoise/MTY and Executive Chef at The Hamilton Club. They have a proven ability to work under pressure, manage food and operating expenses, and foster positive employee relationships while maintaining high safety standards. Michael consistently seeks opportunities for personal and professional growth within the culinary field.