Michael Wimer

Born in Dayton, and raised in Cincinnati, Ohio. Michael was raised on a farm where he developed his interest in cooking from his Mom. His influence as he developed his culinary arts skills were Vincent Price, Jacques Pepin, and other high profile chefs.

He has honed his skills in a variety of cuisine styles over 30 years working in high end restaurants, and is now offering his services as a Private Chef for catering intimate events, family gatherings and destination weddings. He loves to prepare hearty Italian, Bavarian, and Mediterranean specialties.

EXPERIENCE:

Bentley's, Islamorada, FL

Sous Chef responsible for kitchen operations and menu development. Bentley's cusines included beef, ribs and their specialty local seafood.

Whale Harbor Inn, & Green Turtle, Islamorada, FL

Sous Chef responsible for food prep, purchasing, and night operations of kithen. Green Turtel offered fine dining with a focus on local seafood, and Whal Harbor Inn offered a Seafood Buffet with more than 80 items.

Damon's Ribs, Sharonville, OH

Corporate Trainer, responsible for opening new Damon's locations.

Grisantis Casual Italian, Blue Ash, OH

Sous Chef responsible got full operation of kitchen in Executive Chef's absence. Developed specialty menu items and recipes which the rastaurant became famous for.

Springs House, Kenwood, OH

Shift Supervisor responsible or purchasing, grill, and kitchen staff of 30 persons.

Dockside VI, Norwood, OH

Responsible for Saute, broiler in a 450 seat restaurant.