Michael began his career in restaurants the same year he became a professional actor;1987. He has been earning his living from both as they go hand in hand. He realized in 1991 that forming his own theatre company in Yorkville was the way to go. He could act in everything he produced and be in control of every aspect of the production. Since then he has raised over $325,000 for his productions, earned two DORA nominations and lived in New York for 10 years doing the same.
Parallel to this was his work in the restaurant industry. He started at Tipplers in Toronto under chef Eric Madden where he began as dishwasher then busboy to eventually waiter and brunch cook. He has since worked with Michael Potters, Claudio Arpille, Ron Raymer, Jamie Kennedy, David Adjey and an 8 year stint at Rodney’s Oyster House. It was here that Michael earned a sea level PhD. in oysters and lobster. His oyster knife was his resume in New York which landed him his first job in NY.
He was hired to open, set up and run the Oyster Bar in the now famed Aqua Grill at 6th and Spring St. with chef Jeremy Marshall. He then moved on to Alison on Dominic as where he was called on for 4 positions….Bartender, waiter ,food runner and garde manger station. Chef Dan Silverman was at the helm.
Upon return to Toronto in 2003 he returned to work with Will Reid and Associates, Grace Restaurant and eventually his own catering company called Live Edge Catering.
His first acting teacher always said the life of an actor is one of observation. Michael took this to heart and the one key observation in the service industry he has placed at the top of his list is just that; SERVICE. Placing the needs of the customer first-Always.
And observation has served well with his acting career.
Not willing to settle for the current standard he has teamed up with Ron to take the standard to a new level with a commitment to their clients and their products.
Experience is one thing you can’t get for nothing!
Ron’s well-rounded hospitality life journey began at the early age of eleven at the Limelight Restaurant in Stratford Ontario as a busboy/dishwasher and by age thirteen he had full-time summer employment as one of their Grill cooks.
Ron is a Classically French-trained Chef with more than 30 years experience in the Hospitality Industry.
Ron’s culinary journey began at the Church Restaurant in Stratford under renowned Chef, Jean-Marie Lacroix
Following a stint at the Ben Miller Inn with the late Chef William “Ben” Merritt and Chef Chris Wolfe, he became the Executive Chef of the London Hunt and Country Club; a position he held for 7 years.
After a period of various Management positions with Greenhill’s Country Club, S.I.R Corp, Kelsey’s, and McMaster University, Ron came to Toronto as the Chef of the Bloor Street Diner.
Ron won and shared a number of awards during this time including Store of the Year, 3 x Store of Quarter, Franchise of the Year, the Perfect 6 Host award at the 1991 Skate Canada, a Milton Chamber of Commerce Businessman of the Year nomination and a Ontario Provincial Police Commissioner’s Award for his effort in the implementation of the Designated Driver Program across Canada.
In 1995 Ron began working with Catering Doyen Dinah Koo and has been entrenched in the Private Catering Industry since then.
In 2012 Ron teamed up with fellow catering guru Michael Kash to form Smoked & Cracked.
Ron`s skill is the unified force of experience, intellect and passion in his life`s pursuits.