CHEF MICHAEL WOOD

The harmony between connection and sharing a meal became alluring to Michael at a young age. Coming from a family of wonderful home cooks that gathered at all special occasions to share time and a meal together lit the spark that has led him into a successful career as a passionate chef with over 25 years experience.

 

Beginning as a dishwasher at a country club on the east coast and later graduating from the Art Institute in Denver, Michael has since continued to push himself to honor food and tradition from around the globe.

 

Michaels position as Executive Chef of the Cheyenne Mountain Country Club/Colorado Springs ( the second oldest private club west of the Mississippi) is where he gained the appreciation with customizing a menu and an event with different members.

 

Windows On the Water/Morro Bay, Marisol at the Cliffs Resort/Shell Beach and Robin's Restaurant/Cambria are a few of the places he delivered stellar, locally sourced, globally influenced hyper seasonal cuisine.

 

Since relocating to Santa Barbara he has shifted gears and focused on bringing his experience and skillset to clients seeking a more private and intimate affair in their homes, offices, wineries etc.

 

“It has’ been wonderful to meet so many new people in this arena and not be sacrificing my time and relationships to the hectic restaurant world”

-Chef Michael