As the executive chef for The Treatment Center, Mike prepares nutritional meals for our patients and staff. He is constantly driven by the company’s mission to help save others’ lives. He plays an integral role by cooking meals that give our employees the energy to help patients. What he loves most about The Treatment Center is the family environment. He enjoys seeing the smiles on people’s faces after they’ve eaten a savory meal.
With over 30 years in the culinary industry, Mike has gained an extensive knowledge of fine foods and service. Prior to joining The Treatment Center, Mike worked for renowned French restaurants in Burgundy France, such as La Gentilhommiere and Le Baruzais. He previously worked at Sammy’s Cider Mill and AT&T headquarters in New Jersey. He is a graduate of The Culinary Institute of America in Hyde Park, New York.
The Treatment Center has been awarded
the Joint Commission Gold Seal of Approval.