Michael Kenat has extensive experience in the culinary field, currently serving as a Chef Instructor at Fustinis Oils and Vinegars since December 2015, where responsibilities include creating three-course menus utilizing infused oils and vinegars. In addition to this role, Michael is a Manager/Line Cook at Salt of the Earth, a position held since April 2015. Previous experience includes serving as Kitchen Manager at Salt and Pepper Savory Pub and Grill from June 2012 to January 2016, an internship as a Line Cook at Grand Hotel during the summer of 2014, and a role as Supervisor/Line Cook at Brann's Sizzling Steaks & Sports Grille from October 2009 to September 2012. Michael holds an Associates Degree in Culinary Arts and a Bachelor's Degree in Food and Beverage Management from the Culinary Institute of Michigan, complemented by additional training in Culinary Arts/Chef Training obtained during the years 2011 to 2017.
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