Michael Kanter

Michael Kanter has accumulated a diverse work history over the years. Michael started their career in finance at Salomon Brothers from 1987 to 1993. Following that, they transitioned into the culinary industry, working in various roles such as Line Cook at Union Square Hospitality Group, Sous Chef at Cello Restaurant, Chef de Partie at Restaurant Virot, and Chef de Partie at both The Ritz-Carlton Hotel Company LLC and BLT Steak. Michael then took on the role of Research & Development Chef at Gourmet Boutique, llc. from 2006 to 2014. Most recently, they have been part of FreshDirect since 2014, holding positions such as Senior Seafood Buyer, Category Merchant - Seafood, and currently as the Director of Merchandising - Meat, Seafood & Poultry.

Michael Kanter completed their Bachelor of Science (BS) in Economics at The College of New Jersey from 1983 to 1986. Michael then pursued Mandarin Language Studies at National Taiwan Normal University from 1993 to 1995. Later, they obtained an Associate Degree in Culinary Arts from The Culinary Institute of America in 1997-1998. Lastly, they studied International Affairs and Economics at Columbia University from 1990 to 1993.