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Next Cuisine Cert starts Jan 14
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Michael Hohl

IMG_1868Michael Hohl is not just a Chef, he’s an entertainer. Developing his career working with some of the top Chefs in Park City.   Michael began his career at the age of 16 as a dishwasher/prep cook at Camp Wanocksett in Jaffrey, New Hampshire as a Boy Scout. He enjoyed the comradery and fun atmosphere of kitchen work. After high school, Michael attended Johnson & Wales University in Providence, Rhode Island attaining degrees both in Culinary Arts and Food Service Management. Shortly after graduating he became the kitchen supervisor of Caliterra in the financial district of downtown Boston, and was quickly promoted to Banquet Chef. After a few years of the hustle and bustle of Boston, he moved to the West Coast and spent time in the front of the house for Brinker International, and then later as a Restaurant Manager at The Brockton Villa in La Jolla, California. Despite the perfect weather, Michael moved one last time to Park City where he worked at The Canyons Resort under Chef Houman Gohary. He also worked as Sous Chef at the Sleigh at Hotel Park City. Wanting to broaden his repertoire, he joined Shabu to apprentice as a Sushi Chef under Executive Chef Robert Valaika. He currently works for Bill White Enterprises as a Sushi Chef at Sushi Blue and still occasionally puts in time at Shabu as well as doing Private Chef work on the side. Outside of the restaurant business, Michael is an outdoor enthusiast and enjoys skiing, hiking and camping as well as a attending live music.

 

Park City Culinary Institute Catering

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