Michael Paley
Executive Chef at The Fontainebleau - Miami Beach
“At this point in my career, I feed off the challenge of operating multiple restaurants and working very hard to maintain a high level of quality and consistency. I truly enjoy mentoring my sous chef team and making them strong leaders, because without them, none of this would be possible. Some days it's hard, but the rewarding days far outweigh the stressful ones.„
EXPERIENCE
EDUCATION
This is an industry where self motivation is key. If you are working for someone that recognizes talent and hard work, then the more you give yourself to the job, the faster you will advance in your career.
Start at the bottom. The only way to be a well-rounded operator and chef is to start at the bottom and work your way up. Even if you are naturally gifted to work in a kitchen environment, start at the bottom, learn the job above yours and jump at the chance to take it when the opportunity presents itself.
To succeed at the higher levels of this industry you need to be thorough and have an attention to detail in your work and the way you manage yourself.
Learn to be a problem solver.
Disclaimer: Individuals featured in the Inspirational Career Timelines section have been nominated by peers, colleagues and/or other members of the hospitality industry. It is to the best of our knowledge that each individual has demonstrated leadership and acted as a positive role model for others.
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