CHEF MICHAEL KINGSLEY
DIRECTOR OF CULINARY SERVICES
Michael Kingsley 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, Michael 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, Michael 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, Chef Michael has also authored “Culinary Kids” healthy nutrition guide cookbook for the State of Illinois and City of Chicago’s Culinary Kids initiative.
Chef Michael 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.