Growing up on a cattle ranch in the American West, Chef Micah learned to raise livestock by honing skills in the field and thriving on hearty family meals. His bucolic upbringing in cowboy country – and later in the rustic Eastern Sierra Nevada Mountains –nurtured an innately adventurous spirit and appreciation for the celebrated all-American fare of his forefathers.
As a young cook learning on the job from nearly every corner of the kitchen, Chef Micah handily absorbed culinary skills and embraced the artistry of assembling a composed plate. He pursued his ambition to explore global cuisines and learn from world-renowned chefs, such as Alain Ducasse, Hubert Keller and Roy Yamaguchi. From Las Vegas to the Napa Valley and from Utah’s Salt Lake City to California’s Newport Beach, Chef Micah developed a self-proclaimed passion for “cooking food to eat like a king.”