Raised in Upstate New York, Banquet Chef Michael Shields grew up, hands deep, surrounded by the rhythm of the outdoors. Chef Michael found himself in a kitchen. "It was a means to an end," he says now about his experience as a dishwasher in the Plattsburgh, New York restaurant. He never meant to stay.And so, at 18, Chef Michael ditched his dish rag and started bartending while attending school for Mechanical Engineering. Though the hours were later and the pay higher, he still aspired to do more. He attended the New England Culinary Institute in Montpelier, Vermont. After stints in the kitchens of such notable institutions as The Ritz-Carlton, Half Moon Bay in California, The Ritz-Carlton, Pentagon City in Washington, D.C., the Quail Valley River Club in Vero Beach, Florida, and after working as Executive Chef at a small plates bistro in upstate New York, Chef Michael accepted a position at Ocean House in October 2013 and progressed his career. Ultimately Chef Michael left the ocean house in spring of 2015; to take over as the Executive chef of fast paced restaurant in the Hamptons of Long Island, NY. Proving his worth at the helm going into his second season In early spring 2016, he was ushered to Manhattan, NY. Once he was settled in the city, he quickly took a leading role of the bustling kitchen in The Lambs Club; a midtown staple. The Lambs Club offers Chef Geoffrey Zakarian's modern approach to American cuisine with distinct ingredients, highly seasonal menus and a signature approach to hospitality.Working together with a talented culinary team they marry their passion for food with their classical training to deliver exceptional dining experiences. The team of skilled chefs put forth daily breakfast, lunch, dinner and private dining options; offering guests dishes composed with the most seasonal and highest quality ingredients.