Michael’s story started over a decade ago in service at the original Sel de la Terre. He learned his trade the same way a great chef or cocktail master earns his or her stripes: starting at the bottom and working his way up. During his time at Sel de la Terre, Michael showed enough promise to graduate into a position at L’Espalier, a James Beard nominee for “Outstanding Service.” Moving through the ranks, Michael was promoted to management at Sel de la Terre and soon afterwards he earned the title of General Manager. From there, Michael went on to work side-by-side with three of Boston’s service masters: Garrett Harker, Andrew Holden, and Jackson Cannon of Eastern Standard Kitchen and Drinks. Merging this background with a commitment to growing in his craft, Michael’s role at Tavern Road brings great service and educated hospitality to the forefront.
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