Chef Powell has worked with some of the most respected chefs in the United States as well as received the highest local and national accolades. He has been published in both local and national press including Bon Appetite, Restaurants and Institutions and the New York Times.
Inspired by his Greek grandfather, Powell decided to become a chef
at the age of seven. At 10-years-old, he wrote a three-page letter
to The Culinary Institute of America (CIA) requesting application for the
school. It was at this very young age that he determined his future
was destined to be in food. From that day forward, he pursued his
dream with great passion and determination. He went on to attend the
CIA and was awarded their highest honor, The Frances L. Roth award, for outstanding
performance throughout the duration of the culinary arts program and received
one of its largest culinary scholarships. At the age of 23, Michael
was chosen to compete in a national competition where he placed second in his
region for best young chefs in the United States under the age of 27.
Powell's professional experience encompasses experience in many of
the best restaurants ranging from coast to coast. He has cooked for
national and international leaders, royalty and some of the most recognized
celebrities in sports and entertainment. He has spent his life
doing what he loves and his passion is evident. As a lifelong
student of his craft, Powell's greatest accomplishment is the ability to make
people happy by sharing what he loves; in the kitchen, dining room and
community. Powell has always believed that possessing a gift delegate's
great responsibility and the commitment to give back. As of August 2012,
he has raised over $85,000 for various charities that benefit those most in
"The greatest mistake a man can make is underestimating the potential of another human," said Chef Powell. "I learn from everyone I work with - from my sous chef to the dishwasher. If you don't consistently learn from those around you than will never know who may inspire you, inspire the food or be that next shining star."