Michael Howe is an experienced Executive Chef currently working at Mars Wrigley Global Innovation Center. With a robust background in the restaurant and hospitality industry, they are known for their commitment to local sourcing and sustainable practices. Michael founded The Grey Plume, an award-winning farm-to-table restaurant recognized as the "Greenest Restaurant in America" and the first 4-Star Sustainabuild restaurant in the world. They also own Village Gourmet and have held various leadership positions, including Chef Instructor at the Illinois Institute of Art. Michael holds a Bachelor of Arts in Culinary Arts from Johnson and Wales University and an MBA in Leadership from Argosy University.
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