Executive Chef Michael Stork, has been influenced by his multicultural culinary background. Half Italian and half Panamanian, his taste are diversified. He started cooking beside his Italian grandmother when he was just 5 years old. His love of excellent fare was honed by her skill and discipline in the kitchen.​"From age 5, I fell in love with the art and craft of preparing delicious healthy food. From an early age I knew I was meant to follow a culinary path. At age 20 I went to Le Cordon Bleu in Las Vegas, Nevada where I graduated with a degree in culinary arts. ​My goal straight out of culinary school was to be a chef at a french michelin star restaurant. I wanted to be like the celebrity chefs on TV! I had goals of one day being on cooking shows like Iron Chef and chopped(I did eventually work at Sony Studios on the new Netflix show "Final Table") . My first big break was Gordon Ramsay Steak. The opportunity to work under such a prestigious chef electrified my love for cooking! I met some of the most talented chefs in the industry, and most of all I learned the passion required to be a successful chef. By the time I was 24, I was a Chef Tournant/Sous Chef at two Michelin star restaurant Guy Savoy. It was an amazing place to work. I was introduced to high leveling cooking that is few and far between. It gave me a whole different perspective on cooking with the goal to prepare food with the highest potential the ingredient allows. I apply those lessons to this day and the challenges I endured there shaped me into the chef I am currently.​