Michael Stark CMC, CBC

Michael Stark's work experience begins in 1987, when they started as a Commis de Cuisine at Traube Tonbach. Michael then worked as a Sous Chef at Ristorante Al Borgo in Italy from 1991 to 1992. In 1993, they served as a Personal Chef on the S/S Columbaio Sun in Tahiti and Bora Bora, as well as a First Cook on the Cunard Cruise Lines' Sea Goddess 2. Following this, they became a Sous Chef at the Hyatt Regency in Greenwich, CT from 1995 to 1997. From 1996 to 2000, they worked as an Executive Sous Chef at Tribeca Grill in New York, where they oversaw the day-to-day operations and collaborated on a cookbook.

In 2000, Stark joined FreshDirect, where they held various roles over the years. Michael started as an Executive Sous Chef, then became an Executive Chef from 2002 to 2012. After that, they were promoted to Vice President of Prepared Meals from 2012 to 2015. During this time, they were responsible for designing and leading the move of the manufacturing department to a new facility and integrating different software platforms. Michael also served as the Vice President of Manufacturing from 2015 to 2019, overseeing the Integrated Meat, Seafood & Deli production departments. Michael'srole included stream-leading the "Demand to Produce" value stream and coordinating cross-functionally during facility development. Michael also led the integration of Just-in-Time Make-to-Order and Make-to-Stock production into a consolidated Manufacturing department. Additionally, Stark worked on sustainability and special projects at FreshDirect from 2019 to 2023.

Most recently, in 2023, they joined Smallhold as the Senior Vice President of Operations.

Michael Stark CMC, CBC has a diverse education history. Michael obtained a certification in Coaching & Consulting from Evercoach by Mindvalley, completing the program in 2022. In 2009, Michael earned a Global Master Chef degree from WACS - World Association of Chefs Societies, specializing in Culinary Arts & Management. In 1995, they obtained the title of CMC - Certified Master Chef from CMC - Hotel Fach Schule Heidelberg, Germany, with a focus on Hotel & Restaurant Management. Michael's education journey began in 1984 at Berufsfachschule Bad Ueberkingen, Germany where they earned a BS in Culinary Arts. Additionally, they hold the certification of Globally Certified Master Chef (CMC) from WACS - World Association of Chef Associations.