Michael Williamson

Michael Williamson has an extensive background in culinary arts and management, with experience in various roles including Culinary Analyst, Executive Sous Chef, Sous Chef, Kitchen Supervisor, and Front of House Shift Lead. Michael has worked at Rocky Top Catering, Jekyll Island Club Resort, Sheraton Raleigh Hotel, The Culinary Institute of America, Bedford Golf and Tennis Club, and Sanderling Resort. Michael holds a Bachelor's Degree in Culinary Arts Management, an Associate's degree in Culinary Arts, and a Vocational Diploma in Culinary Arts/Hospitality.