Chef Michael Wilson graduated from Stratford Chefs School in 2002, and became quickly recognized for his culinary skills. Early in his career, he worked as Chef de Partie at Scaramouche Restaurant, then as Saucier at Oliver & Bonacini’s Square Restaurant. In 2005, he accepted his first Sous Chef position at Crush Wine Bar and was subsequently promoted to Executive Chef; and, in 2011, he joined Pizzeria Libretto as Chef de Cuisine.
Chef Michael has also completed stagieres at Rhodes in the Square in London, working under Chef de Cuisine Michael James, and at Crillon le Brave in Provence, working under Executive Chef Philippe Monti. Today, he applies his impressive experience, creative techniques and passion for innovation in the kitchen as the Chef de Cuisine at Luma.
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