Executive Chef Michael Shields
Born in raised in Cincinnati, Michael graduated from Midwest Culinary Institute and immediately moved to NOLA to work under the tutelage of Chef Emeril Lagasse and Chef David McCelvey. Discovering the roots of New Orleans and Louisiana cooking while working his way up from line cook, butcher, private event chef, Saucier, Day Chef and then Sous Chef, Michael worked for Chef Emeril for 6 years in New Orleans and Atlanta. He carries that love of New Orleans cuisine and culture with him to this day. He is excited to bring that passion and food to his hometown of Cincinnati.