Michael Smith Email & Phone Number

Michael SmithChef de Cuisine, MOXIE Hailing originally from Coventry, England, Chef Michael Smith began his culinary career at 3 Michelin-star Gidleigh Park in Devon, England followed by two formative years at Chef Tom Kerridge’s much lauded 2-Michelin star pub The Hand & Flowers in Marlow, England. Michael moved to Hong Kong in 2015 on an impulse and joined Chef Shane Osborn’s team as Chef de Partie at 1 Michelin-star Arcane, The Arcane Collective’s flagship restaurant in Central. Michael was made Chef de Cuisine of Arcane in 2019, and remained at the helm of the restaurant, until leaving to open the group’s third location – Moxie – also in Central, Hong Kong in 2021. Over the course of his time at Arcane, Michael’s approach to cooking as well as his own lifestyle gradually turned more towards eco-conscious, sustainably-focused and ingredient-led cooking. After partaking in ‘Veganuary’ in 2020, Michael immediately began to feel the health benefits, not to mention becoming more aware of the environmental upsides of eating this way, and now eats a predominantly plant-based diet. This lifestyle is what has eventually come to mould the culinary ethos of Moxie. At Moxie, sustainability is at the core of what they do, which to Michael signifies an opportunity to both learn and educate. Michael hopes to create a restaurant that is unpretentious, ingredient-led and approachable, which puts people and produce first. In September 2022 Victuals by Moxie was launched. Consultancy and bespoke ethical catering for corporate events.