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Michele spent the first 12 years of her career in corporate communications for technology companies. Over time, she could no longer ignore the stacks of food magazines, cookbooks and restaurant industry gossip columns obscuring every surface of her house. Already nicknamed “Martha,” due to her over-the top dinner parties, Michele decided to leverage her skills in a new direction. She enrolled in the professional culinary program at Tante Marie’s Cooking School in San Francisco.
In 2001, Michele externed at Jody Denton’s Zibibbo in Palo Alto, which had just been named one of the country’s top 20 restaurants by Gourmet magazine readers. She went on to manage marketing and special events at The Village Pub in Woodside, where she worked closely with Mark Sullivan, one of Food & Wine magazine’s 10 best new chefs of 2002.
Armed with hands-on experience and an understanding of classical culinary technique and theory, Michele launched her practice. Always relying on the business skills honed in her corporate career, Michele is an ideal liaison between the professional kitchen and a restaurant’s key audiences.
Michele holds a degree in social science, with an emphasis in mass communications, from UC Berkeley.
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