Michael Angelo began his culinary career in Miami working at high profile restaurants and hotels in Miami including the 94th Aero Squadron and the Doral Country Club. He relocated to Las Vegas where he became the executive chef at Alias Smith & Jones and later the executive chef at the four star restaurant Pegasus. Angelo was part of the opening teams of the Mirage Hotel & Casino in Las Vegas, Treasure Island Hotel & Casino, the Venetian Hotel & Casino and the MGM Grand Hotel & Casino. After moving to Denver, Angelo went to work at Cherry Hills Country Club as executive sous chef. He became the executive chef of several free standing restaurants in the metro Denver area before becoming the executive Chef at the Village Hotel and Mountain Thunder Lodge in Breckenridge, CO. A graduate of Johnson & Wales University, Angelo is certified by the American Culinary Federation as a Chef de Cuisine and is an ACF competition Bronze Medal winner.