Joined :10/14/2010 | Video Recipes: 5 | Follow Chef
A native of New York, Michael Sichel describes his culinary style as French-based and New Orleans-inspired. Joining the Grill Room as Sous Chef in the spring of 2010, Michael brings years of experience in many of the nation’s finest restaurants.
Michael received his degree in Culinary Arts from the Culinary Institute of America in New York City, and has a Sommelier Level One certificate. He has worked in a wide range of esteemed kitchens, including Abbaye de Sainte Croix in Salon de Provence, France, Rubicon in San Francisco, Gotham Bar & Grill in New York, and Chicago’s Ritz-Carlton Hotel.
In 2005, Michael moved to New Orleans and has served as executive chef at Indigo, The Cellar at Culinaria and 7 on Fulton.
Sichel’s passion for food stems from his early childhood, when creating a meal was a family event. Now, Sichel takes a farm-to-table approach and uses local, fresh ingredients to produce authentic and delicious meals.
Sichel aptly pairs his pursuit of culinary perfection with a passion for philanthropic events and has been selected by committee to perform at the following events: Tales of the Cocktail, New Orleans Food and Wine Experience, Tennessee Williams Festival, French Quarter Festival demo for WWL, Creole Tomato Festival Live Demo, and Reopening Gala of the Old US Mint.