Michael Fairall

Background

About Michael Fairall

I started cooking at the age of 14 working in the snack bar at a paintball field. Here is where my interest in the culinary field began, I strived to make our weekend paintball warriors the best hot dogs and nachos they had ever had. After realizing that my career as a professional paintball player was not going to take me where I wanted to be in life, I decided to enroll in culinary school at the age of 18. I started working for all the big name chefs I could and tried to absorb as much information about food as my brain could handle. I worked for multiple Michelin Starred chefs including Jose Andres, Wolfgang Puck, Michael Mina and Gordon Ramsay. Working my way from line cook to executive chef and eventually Corporate Chef of a growing new fast casual concept After living and working in Las Vegas and California for over 15 years I decided it was time for a change in scenery and made a big move to the Caribbean. I took a job as The Executive Sous Chef for the biggest resort and casino in the Caribbean joining a strong team to help head culinary for SLS Baha Mar. Being born in south Florida and spending much of my childhood on boats, jet skis and beaches I decided the Caribbean is where I wanted to stay for some time. I have a strong passion for restaurant and hotel management especially in the kitchen where I have spent my whole adult life. I have worked as a chef in many environments such as Japanese, Chinese, American steakhouses, fast casual concepts, consulting, Catering and Banquets. If you feel I can help you or your business reach new goals please contact me directly at M.Fairall1@gmail.com