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Chef Michael Sanguinetti
Chef Michael Sanguinetti was born in the heart of New Orleans into a Cajun French family. At age 19, Sanguinetti won two silver medals at Le Chaine de Rotisseurs for their annual young chef competition. From the bayou, Chef Michael moved to Texas at a very young age and continued his pursuit of mastering the culinary arts. After finishing top in his class at the internationally known Le Cordon Bleu Culinary Institute, he was Chef de Partie at Club Mediterranee Columbus Isle Resort in San Salvador Island, the Bahamas, and Executive Sous Chef at the renowned Outrigger Hotel in Oahu, Hawaii. Returning to the lone star state, Chef Michael broke into private clubs at Miramont Country Club, a private club and resort in the College Station area.
Throughout his career, Chef Michael has been involved with many premier restaurant concepts and has worked side by side with some of the most famous chefs in the world, including an opportunity to orchestrate as the Executive Chef for Chef extraordinaire, Jacques Fox and Chef David Denis’ new French restaurant, Artisans, in Houston, Texas. After Four years at Artisans, Chef Michael opened up his consulting firm MSRG. MSRG has opened or consulted on 13 restaurants, bars, country clubs, and Breweries. During this time, he opened an eclectic tavern called “Edison” in Houston. Edison was named one of the best new restaurants and bars for 2017 where he served as Partner/Executive Chef.
Chef Michael moved to Fort Worth and started to consult for World famous golfer Bruce Devlin and his son, Kel Devlin. The team purchased SugarTree Golf Club and Chef Michael overhauled and leveled up all food and beverage programs to bring SugarTree up to par with the top clubs in Northern Texas.
Chef Michael moved to Denver after his contract was up in FTW. He started contracting as the Regional Chef for Aramark and managed over 260 million dollars in revenue spread out over 6 Venues (Coorsfield, Empower field, Red Rocks, Fiddlers Green, 1st Bank Center, Denver Coliseum). After his three-year contract was up, he started looking for work in the Private Chef sector.
Chef Michael joined the INTUEAT team in early 2022 as a Business Development and Market Strategy Specialist, where he continues his passion and drive to evolve the food and beverage industry and improve the quality of life for chefs.
9/2/2022 submitted by Interdependence PR company on behalf of Intueat
