Michael took up cooking at the age of 12. He has styled and run a string of acclaimed restaurants, hosted a TV cooking program, as well as published cookbooks in Denmark, France and Australia. He also joined Tony Papas at “The Bayswater Brasserie” as well as “The Boathouse”. He is an active supporter of the “Slowfoods” movement. His bakery "The Brasserie Bread Co" produces premium quality artisan style breads.