michael foley quoted in 'Edible Chicago'
putting form and function into new recipes just like an architect does with a building,'
putting form and function into new recipes just like an architect does with a building,'
@ 2009 vegetable alchemy, LLC, all rights reserved
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Michael Foley is one of the first of the JAMES BEARD AWARD-winning chefs. Born in Chicago, Illinois, Michael comes from three
generations of restaurateurs and hoteliers and has traveled and worked in over thirty countries. His Printer’s Row Restaurant Group
operated a winery, a vineyard, a farm, and 5 restaurants including Printer’s Row the flagship, the remake of the Mobil 5-star Le
Perroquet and the restaurant at Tabor Hill Winery in Michigan. He has also served as a consultant with restaurants nationally and
internationally. He is a founding member of The Society for American Cuisine, one of the key pioneers in establishing the American
Culinary Movement, which created respect for American cooking and American chefs around the globe.
Michael was honored by President Regan with The White House prestigious Golden Plate Award for outstanding achievement in his
field of endeavor. He has represented the United States government overseas for over a decade and been on the board of four
culinary schools. He holds degrees and awards from Georgetown University and Cornell University, with special honors in culinary
from both The American Culinary Federation and The International Tsuji Culinary School, Osaka, Japan. Michael is a graduate of
the pretigious Beringer Madeleine Kamman School for American Chefs. In its early stage of development Michael was invited by
NASA to be part of discussion surrounding the kitchen and food on The International Space Station.
As an experienced organic and biodynamic grower, fully trained in the beverage industry including wine, beer and spirits pairing
right down to production and bottling, Michael has worked religiously for quality from the soil to the plate with farmers, growers,
manufacturers and distributors for over thirty years.
Michael has published columns or recipes featured in Chicago Gardenland, Chicago Sun-Times (An American Chef), Gourmet, Bon
Appetit, Wine Spectator, GQ, Esquire, Saveur, Food & Wine, USA, New York Times, Town & Country, and Hotel Food and Beverage
Magazine. He has also appeared on TV and in radio throughout his career. One of the originals of The Great Chef television series,
his extensive industry experience and knowledge from manufacturing to design, make him a sought after consultant by companies
looking for the simplest of ideas or the most complicated reshaping.
In addition to being in many food organizations, Michael interests include fitness. He has a background in tai chi, a certificate in Qi
Gong from the Beijing Medical Institute and practices a full range of sports and exercise monthly: pilates, rowing, swimming, cycling,
running, riding, and weights. He also has skating, skiing and snowboarding on this year’s list to learn. As a former long standing
member of The Frank Lloyd Building Conservancy with a special interest in Wright’s Usonian Houses, Michael attended the Chicago
Harrington School of Design. All of this cross-training from food, fitness and design combines to offer and an original point of view he
sees as his ‘new norm’ in a way to live much longer and healthier.
Michael works from his Chicago studio and has acces to strategic partners throughout the world. Presently he is developing his own
idea of a body-based cuisine called Cell Cuisine™. This as well as his chef-driven food and fitness based lifestyle are the subject of
his upcoming book, Vegetable Alchemy™: The New Architecture of Food.
generations of restaurateurs and hoteliers and has traveled and worked in over thirty countries. His Printer’s Row Restaurant Group
operated a winery, a vineyard, a farm, and 5 restaurants including Printer’s Row the flagship, the remake of the Mobil 5-star Le
Perroquet and the restaurant at Tabor Hill Winery in Michigan. He has also served as a consultant with restaurants nationally and
internationally. He is a founding member of The Society for American Cuisine, one of the key pioneers in establishing the American
Culinary Movement, which created respect for American cooking and American chefs around the globe.
Michael was honored by President Regan with The White House prestigious Golden Plate Award for outstanding achievement in his
field of endeavor. He has represented the United States government overseas for over a decade and been on the board of four
culinary schools. He holds degrees and awards from Georgetown University and Cornell University, with special honors in culinary
from both The American Culinary Federation and The International Tsuji Culinary School, Osaka, Japan. Michael is a graduate of
the pretigious Beringer Madeleine Kamman School for American Chefs. In its early stage of development Michael was invited by
NASA to be part of discussion surrounding the kitchen and food on The International Space Station.
As an experienced organic and biodynamic grower, fully trained in the beverage industry including wine, beer and spirits pairing
right down to production and bottling, Michael has worked religiously for quality from the soil to the plate with farmers, growers,
manufacturers and distributors for over thirty years.
Michael has published columns or recipes featured in Chicago Gardenland, Chicago Sun-Times (An American Chef), Gourmet, Bon
Appetit, Wine Spectator, GQ, Esquire, Saveur, Food & Wine, USA, New York Times, Town & Country, and Hotel Food and Beverage
Magazine. He has also appeared on TV and in radio throughout his career. One of the originals of The Great Chef television series,
his extensive industry experience and knowledge from manufacturing to design, make him a sought after consultant by companies
looking for the simplest of ideas or the most complicated reshaping.
In addition to being in many food organizations, Michael interests include fitness. He has a background in tai chi, a certificate in Qi
Gong from the Beijing Medical Institute and practices a full range of sports and exercise monthly: pilates, rowing, swimming, cycling,
running, riding, and weights. He also has skating, skiing and snowboarding on this year’s list to learn. As a former long standing
member of The Frank Lloyd Building Conservancy with a special interest in Wright’s Usonian Houses, Michael attended the Chicago
Harrington School of Design. All of this cross-training from food, fitness and design combines to offer and an original point of view he
sees as his ‘new norm’ in a way to live much longer and healthier.
Michael works from his Chicago studio and has acces to strategic partners throughout the world. Presently he is developing his own
idea of a body-based cuisine called Cell Cuisine™. This as well as his chef-driven food and fitness based lifestyle are the subject of
his upcoming book, Vegetable Alchemy™: The New Architecture of Food.