Born in New Zealand, Michael began his training at award winning Relais & Châteaux property The farm at Cape Kidnappers. After two years at The Farm Michael moved to Melbourne to further his training at restaurants The Smith and 2 hat The Royal Mail Hotel in Dunkeld, Western Victoria.

After six months traveling around the world Michael returned to Australia to become Sous chef at award winning Qualia resort, Hamilton Island. After one year Michael returned to Melbourne to work at Peter Gunns 2 hatted Ides, where he teamed up with Matt Blackwell to eventually move to Brisbane to head up the team at GOMA restaurant alongside executive chef, Doug Innes-Will and to run side project pop up Lagom.