Michael Speranza has held various culinary and management positions in hotels and restaurants from 1978 to 1999. They served as a Corporate Chef at Pillsbury/General Mills from 1999 to 2005 and were the Executive Chef at The Lodge at Woodcliff from 1987 to 1993. Currently, Michael is the Corporate Executive Chef at Custom Culinary, where they provide support for the sales team through menu analysis, recipe development, and training. Michael has also pursued continuing education at the Culinary Institute of America. They earned an Associate of Occupational Science degree from Johnson & Wales University between 1979 and 1981.
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