“Farm to table” is the essential philosophy of this Gustine-born chef. A good portion of Chef Michael’s life was spent on his family’s Central Valley farm, instilling in him a lifelong passion for fresh and locally sourced cuisine.

Chef Michael went to Fresno State University to study agriculture but enrolled at the California Culinary Academy in San Francisco after a year. “I realized my desire to cook didn’t align with my major,” he says. “Cooking with farm-fresh ingredients has always been a huge part of my life and I wanted other people to experience what fresh, local ingredients can do for a meal.” After graduating, Goularte completed an internship at La Maisonette in Cincinnati.

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