Chef Michael Rockwood has been in the food industry since 2007. He made the decision to leave Philadelphia in 2009 post graduating from La Salle University to pursue his passion of becoming a chef and moved to Germany.
Over the course of four years he attended Culinary school and received a certificate of professional cook. Whilst attending school, Michael worked at a very well known, Gault Millau pointed restaurant. This restaurant specialized in both traditional German and fine dining cuisines. Although spending time at all the stations of the Brigade system, Michael discovered his passion for Patisserie.
Upon completing his apprenticeship, Michael returned home to the United States, taking on the job of rebuilding a patisserie program at the beach front Allegria Hotel in Long Beach New York post Hurricane Sandy. Michael was providing unique traditional desserts in a modern style. Upon the hotel having to file for bankruptcy, Michael returned to the suburbs of Philadelphia where he grew up and began working at various Country Clubs.
The opportunity to become the executive chef of an up and coming restaurant in Maple Glen, PA. Michael was in charge of designing the layout of the kitchen, overseeing the day to day operations of the back of the house in the early days of construction.
Michael returned to work in the country club circuit until an opportunity to become a manufacturers representative presented itself. Currently Michael works in the PA tri-state area providing samples and consulting for lines he has used over the years. You can see him doing demonstrations or cooking at food shows.