Executive Chef Services | Michael Moles

Environmental Chef Services

USDA’s National Institute for Food and Agriculture (NIFA)

SOCAR Review

Federal Funds Available to Document Environmental Services of Organic Agriculture

Tuesday, Jun 07, 2011

SCOAR is a collaboration of producers and scientists whose mission is to plan and promote research and information exchange for understanding and improving organic agricultural systems.

Federal Funds Available to Document
Environmental Services of Organic Agriculture

USDA’s National Institute for Food and Agriculture (NIFA) has released its request for applications for the Organic Transitions program....

Michael Moles

816-260-3166

Michael Moles
Email: dewitt72@gmail.com
Phone Number: 816-260-3166

Mike, born in PA, raised in Lakewood OH, started working in kitchens when he was 16. In his early 20’s he completed a formal three-year apprenticeship plus a degree in restaurant Management. After that he worked in several large hotels and ran a very successful white-tablecloth restaurant kitchen.

In 1986 he was recruited by a Cleveland industrialist to be the chef on his private yacht and has been in private service most of the time since, on yachts and estates, interspersed with stints in some exceptional restaurants from Alaska to Maine to the Middle East, where he opened several Tex-Mex restaurants, and four years in Bermuda working for a Dutch businessman on his 189’ schooner.

How did you get in to cooking? started at a summer camp kitchen when I was 16 and things progressed
Your Favorite Cook book: CIA's New Professional Chef, 7th edition
Favorite to eat: Seared Scallops with a Citrus Beurre Blanc
Dish you could eat everyday: grilled cheese sandwich-hearth-baked sourdough, smoked turkey breast and Cabot habenero cheddar
Strangest request: on rooftop terrace-
Favorite Saying: The impossible takes a little bit longer
Favorite Ingredient: olive oil
Your Mentor: 1st chef, Swiss-Gerard Bertschy