Guy Michaud Email & Phone Number

Originally from London, Chef Guy Michaud moved to New York City over a decade ago to become a guitarist in a rock band. Between gigs, he found work at restaurants and discovered the cutting-edge cuisine of Manhattan’s Lower East Side. He received his Culinary Arts Certificate from the New School in 2002 and worked for a year at aKa Cafe under Executive Chef Scott Ehrlich.He then gave up the gritty streets of lower Manhattan for sunny Los Angeles, California where he worked at Grace Restaurant under Chef Neal Fraser and Campanile with Executive Chef Mark Peel. He spent his final year in L.A. working at the Michelen-starred Joe's Restaurant, where he assisted with the daily tasting menu comprised of ingredients carefully chosen from nearby farmer’s markets. As well as honing his skills as a Chef, his time at these restaurants instilled in him a great appreciation for California Cuisine and the necessity of buying locally for the freshest and greenest ingredients. In 2006, Guy was featured in the book, Cooking on the Road with Celebrity Chefs, edited by noted food writer Anne de Ravel, in which he shared a few of his simple, yet unique recipes.After visiting many times, Guy finally gave in to his love for New England and moved to Providence, Rhode Island with his wife Sarah, and one-year-old son Oliver in the summer of 2008. For the past year he has been the Chef at Napa Valley Grille, where he took initiative to ensure that quality local ingredients were an essential part of the menu, taking advantage of the wonderful local farms and fisheries of Rhode Island.He believes cooking is an art form and more than that, a way to make people happy—he feels lucky to be doing what he loves for a living.