Michael Spinelli

Michael Spinelli has extensive work experience in the food and beverage industry. Michael has held various executive roles in multiple companies, including Paris Baguette America, where they currently serve as Vice President of Food and Beverage Operations. Michael has also founded their own restaurant consulting company called Complete Package Consulting, LLC. Before that, they were Vice President of Commissary Operations at Juice Press and Senior Director at Le Pain Quotidien. Prior to that, they held multiple leadership positions at Au Bon Pain Restaurants, including Vice President of Operations and Director of Food & Beverage. Michael also served as Corporate Executive Chef and Director of Research & Development at Cosi. Earlier in their career, they were the Executive Chef at Eatzi's Market and Bakery and Marriott Hotels. Throughout their career, Michael has been responsible for overseeing various aspects of food production, culinary operations, menu development, and project management.

Michael Spinelli attended The Culinary Institute of America from 1983 to 1985, where they earned an Associate of Occupational Studies degree in Culinary Arts. After that, they obtained additional certifications such as the Balthazar Bakery | Artisan Bread Master from General Mills, the Beringer Master Series on Food & Wine from Beringer Vineyards, the California Chef's Table Food & Wine Paring from Fetzer Vineyards, and Contemporary Cheese in the Professional Kitchen with Max McCalman, world-renowned cheese expert and award-winning author from Artisanal Fromagerie & Bistro. Michael also completed the Marriott Individual Development Program for 6 months and received certifications in Team Building, Managerial Accounting, and Time Management from Marriott International.