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It’s always fantastic when a student tells me, ‘I learned this technique in your lab and now I’m working at a place where we’re using it.’“

Bio

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 then relocated to Las Vegas where he became the executive chef at Alias Smith & Jones and later the executive chef at the 4-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 restaurants in the metro Denver area before becoming the executive chef at the Village Hotel and Mountain Thunder Lodge in Breckenridge, Colo.

A graduate of Johnson & Wales University, Angelo is certified by the American Culinary Federation (ACF) as a Chef de Cuisine and is an ACF competition bronze medal winner.