Michael Blake has worked in notable casual and fine dining restaurants around the country. Born in Leominster, Massachusetts, he began his career in Boston at the Harvard Club while attending classes and graduating from Johnson & Wales University. After spending time honing skills and discipline in the distinguished kitchens of Meritage, Radius, and Lumiere, he packed the car and moved west to Oregon where he landed as a sous chef at Portland’s beloved Noble Rot wine bar. After opening Urban Farmer in the Nines Hotel he moved north to Seattle to open Mistral Kitchen as the Chef de Cuisine, exhibiting his take on the marriage of classic and nouvelle cuisine. A trip to the mountains in Steamboat Springs, Colorado turned into a few years after meeting his wife Jessica. They moved back to Boston where Michael took the helm as Chef de Cuisine at Area Four in Cambridge and eventually assuming the role as Chef of Research and Development at acclaimed O Ya, where he helped develop the menus and systems for new concepts in Boston and New York City. After the birth of their son Jack, Michael and Jessica moved to Saratoga Springs and he took the role as Head Chef at the legendary Yaddo, where he and his team cook daily changing menus for the artists in residence.