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While at the Culinary Institute of America in Hyde Park, New York, Michael Warring learned to appreciate a traditional yet contemporary cuisine. His passion for quality has afforded him opportunities in some of the country's top kitchens. His tenure at Napa Valley's Auberge du Soleil and Bouchon in Beverly Hills offered him unique opportunities to be part of the day-to-day operations and experience first hand the creation and execution of an emotional experience.
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