Starting at a young age Michael Vidal fell in love with food. Specifically the different taste combinations and how beautiful it could be when plated. The first time he really cooked was with his mother making home made bread and hollandaise sauce. He wasn't the average teenager and entered cooking contests and got work as a line cook. He quickly found his home in the culinary world and where he wanted to be everyday. Which was in a restaurant!!! Nothing made him happier than seeing the smiles on peoples' faces when he was able to leave the kitchen and present his food. After working as a line cook and a caterer, he moved on to the the next step in his life which was attendingThe Culinary Institute of America in Hyde Park, New York, where he truly started to find himself.
After being graduated from culinary school, Michael enrolled in Florida International University, School of Hospitality Management. While in Florida, he worked with some of the greatest chefs in the world at the South Beach Food and Wine Festival. As a teacher's aid, he was placed in charge of the student workers for the festival, learning how to lead teams in the process. From there, he was offered a position with the Shake Shack chain, where his role quickly grew from supervisor to manager. He later opened New York based Union Square Hospitality Group's (USHG) first restaurant first overseas location in Dubai, and finally its first Washington, DC location where he served as assistant GM.
Michael has found his new home as a hospitality management consultant with Savor Strategies.