Michael Hung began his culinary career in New York City, dropping out of culinary school to do extended stages at acclaimed restaurants Daniel and Aquavit. He followed his heart to San Francisco in 2005 and joined Traci Des Jardins's James Beard Award-winning team at Jardiniere before going on to work at other Bay area restaurants, including a stint as Executive Chef of Bushi-tei.
He has been fortunate to work on Pixar's Academy Award-winning animated movie, "Ratatouille." He earned a film credit as Menu Chef and Consultant, alongside legendary chefs Thomas Keller and Guy Savoy.
Currently, Michael leads the kitchen as Chef de Cuisine at Roland Passot's SF Chronicle 4-starred and Michelin 1-starred La Folie. In addition to his work at La Folie, he also runs the philanthropic pop-up dinner series, Red Sparrow.
Outside of the kitchen, Michael was recently enrolled at the University of San Francisco where he earned a Masters in Fine Arts in the craft of fiction.