Michael Ploetz's journey in the culinary and hospitality industry began in the bustling kitchens of Midwest restaurants. With an academic background in Hotel, Restaurant, and Tourism Management from the University of Wisconsin, he laid the foundation for prestigious roles at the Four Seasons Hotel in Chicago and Jackson Hole. There, he received extensive mentorship in luxury hospitality.After five enriching years, Michael collaborated with Chef José Andrés, assisting in the launch of his inaugural projects outside Washington DC, in Los Angeles and Las Vegas. These ventures achieved critical acclaim, including a perfect three-star review from the LA Times and a James Beard Foundation award for Best New Restaurant.Venturing into independent consulting, Michael worked with Top Chef winner Chef Michael Voltaggio and Auberge Resorts before assuming a leadership role at the iconic five-star, five-diamond Peninsula Beverly Hills. There, he spearheaded a $30 million rebrand and new Mediterranean concept of the Belvedere, the hotel’s signature restaurant, and oversaw the entire food and beverage operation.Now based in Napa Valley, Michael is dedicated to elevating estate properties within the wine industry, leveraging his extensive background in restaurant and hotel management to enhance the guest experience and drive operational excellence.