Michael Hutcheon

Michael Hutcheon, Executive Chef

Michael Hutcheon
Executive Chef

Michael was born and raised in the east end of London, England. He started work in 1968 at Glynn Mills Bank on Lombard street in London, operated by Batemans Catering organization, and worked there for six years. He earned his 147 City and Guild Basic cooking certification at Portsmouth Poly Tech college in Hants, England, and his 151 city and Guild Advanced cooking certification at Ealing Poly Tech in West London.

Michael has been very fortunate to work in many wonderful establishments: some 14 hotels and a couple of clubs and restaurants. In 1974 he worked at The Gleneagles hotel in Scotland, then he moved back  home and worked at the Hyde Park Hotel in Knightbridge, London. He was transferred to Bermuda 1977, where he worked at the Bermudiana and Hamony Hall a total of six years. In 1984 he went back home  to London and worked at a small hotel called The Grims Dyke at Harrow on the Hill. He came to the States in 1987 and worked at the Ritz Carlton in Boston, Mass., for four years before transferring to the Rancho Mirage Ritz Carlton, in California. There he and his team received the Malcolm Baldridge award of excellence. He was there for five years then transferred to Pasadena Ritz, Ca., for 18 months. He was offered a couple more opportunities to work in places such as Scottsdale, Ariz., and Vero Beach, Fla. He worked as a private chef for the Anderson family (founder of Cigna). Later he decided to move back to California where his wife has family. After working five years at The Two Bunch Palms Resort and Spa, Michael was fortunate enough to have the opportunity to work at Michael’s House. He enjoys the challenges it presents, and the great thing is that he still gets to play with food.