Chef Michael Kingsley
Director of Culinary Services
Michael Kingsley, Director of Culinary Services joined SAVOR…Chicago with 14 years of culinary leadership with world famous cultural destinations, hotels and country clubs. An accomplished Le Cordon Bleu trained Executive Chef, Kingsley has lead culinary operations for high profile landmarks including the Chicago Botanic Gardens, Museum of Science and Industry, John G. Shedd Aquarium, and the Indianapolis Children’s Museum.
An award-winning chef, Kingsley focuses on seasonally inspired menus using locally sourced ingredients and has spent his career creating exceptional dining experiences for large events. Passionate about food and innovative dining experiences, Kingsley has also authored “Culinary Kids” healthy nutrition guide cookbook for the State of Illinois and City of Chicago Culinary Kids initiative. “Food is a passion; the act of eating and dining is an emotional experience. If you think about the last time you ate your favorite meal, it immediately puts a smile on your face. That is how I think every minute of the day. This is what drives me, to be able to see the smiles on our guests’ faces when they have just consumed a great meal that our team has just prepared for them. That is what makes it all worthwhile.”
Kingsley shares SAVOR…Chicago’s commitment to sustainable practices and has been an innovator in helping to reduce his operations’ carbon footprint. From partnering with Green Youth Farms to incorporate local products into menus to speaking at the Green Meetings Industry Council, he is a visible advocate for establishing green practices.