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Michael W. Connery
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Executive Chef
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Michael W. Connery began his culinary career at Detroit’s former Recess Club and Orchard Lake Country Club. He became one of the youngest private club Executive Chefs in the United States at Bloomfield Hills Country Club in 1989. Michael was instrumental in developing the concept for The Hill Seafood and Chop House in May 2000. One year later received the highest accolade in the restaurant industry after being praised as Restaurant of the Year.
Connery received a culinary scholarship from Detroit’s Lark Restaurant and went on to Oakland Community College to graduate with honors. He has been awarded three gold medals and two best of show awards in national culinary competitions. Connery participated as an apprentice at the Culinary Olympics in Germany with the Michigan Culinary Team in 1988. He initiated the Hazard Analysis Critical Control Point program at Bloomfield Hills Country Club, one of the first Michigan restaurants to incorporate the food safety program.
Connery has been an active member of the American Culinary Federation since 1985 and served as board member at large. He was also a member of the Michigan Chefs de Cuisine Association from 1997-99.
Michael’s classic food style has continued to keep him on top in the culinary world. “I only use the finest ingredients in preparation. My fresh seafood comes to me daily from Foley’s of Boston and from the local fisheries of Michigan. The Steaks and Chops are cut in house and use only Certified Angus Selections. The vegetables are hand selected from local farmers when in season and from other respected suppliers from across the country.”
Bon Appetit!
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© 2005
The Hill Seafood and Chop House. All rights reserved.
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