Michael’s unerring passion for high quality Scottish ingredients is at the heart of his cooking. Having learned his trade under experienced and talented chefs at Glasgow’s Blythswood Square and The Bonham in the capital after leaving school, he has developed his own style of producing simple, delicious and well-balanced plates of food that speak for themselves.
The inspiration for Michael’s Steak & Seafood Restaurant came during a trip to New York where diners were enjoying locally sourced, fresh seafood and high quality beef cooked to perfection in unpretentious surroundings. Michael has put his own stamp on the concept since opening in Edinburgh’s old town and the wealth of high quality ingredients in Scotland has helped establish the restaurant as a favourite with locals and visitors to the city.
Having two restaurants in Scotland’s capital city while still in his 20s hasn’t changed Michael from when he left school at 15 desperate to carve out a career as a chef. He remains 100% focused on being the best chef he can be to provide a satisfying and memorable dining experience for his all of his customers.