GET TO KNOW CHEF MICHAEL MARSHALL

Chef Michael Marshall is a native son of the deep south. He is originally from Jackson, MS but was relocated to Moreno Valley, CA at the age of 9 where he spent the remainder of his childhood and young adult years. He became an innovative and creative chef upon receiving his Associates Degree from Le Cordon Bleu School of Culinary Arts in Pasadena, CA. He gained his influence from early television cooking shows such as Great Chefs of the World and Yan Can Cook with the Master Chef Martin Yan. He eventually began making his own creations in the kitchen at just 11 years old. Later in his career, Chef Michael worked at various restaurants and naturally, he took the bold step of introducing fresh, modern, and contemporary flavors of Southern cuisine into the heavily infused fusion food culture of Southern California.  He has opened and managed various restaurants in Southern California which include “Tinto”, “The Riviera”, “The Sirocco of Indian Wells”, and “The Blue Pear” all located within the resort town of Palm Springs, CA where he worked as Executive Chef. With each dish, Chef Michael focuses on consistency, bold flavors, and quality. His goal with each dining experience is to escort each guest on a wonderful and whimsical culinary journey they will never forget.