About Chef Michael
Chef Michael's career
began when he took a job in a restaurant at Disneyland to work
his way through college. An accomplished flutist, he planned
a musical career. But in the kitchen of Disneyland at the fabled
private Club 33, he was taught by the Master Chef Rudolph Stoy
and his priorities changed. Michael Hutchings eventually became
executive chef of Club 33 then worked under several Los Angeles
chefs of note.
In 1978, Michael Hutchings went to London to work at Le Gavroche.
The Roux brothers were so impressed with his seriousness and
ability that after only a few months they promoted him to sous-chef
and told him that when he was ready for a restaurant in the
United States they would back him financially in a partnership.
The result was Michael's Waterside in Santa Barbara. During
ten years of operation, Michael's Waterside was recognized as
a leader in contemporary California-French cuisine. In the years
following, chef Michael worked at a variety of restaurants,
clubs and food facilities that broadened his culinary style.
Now, Chef Michael oversees a catering service business in Santa
Barbara, California. Chef Michael Hutchings brings many years
experience to a wide range of cuisines. The same attention to
quality is given to the simplest menus like a great burger buffet
to a filet mignon dinner.
