Born and raised in New York City, Chef Michael Crain has been drawing inspiration for his cuisine from the city that he loves for more than 30 years. Crain received his Bachelor of Science in Education from The City College of New York. While teaching nutrition to elementary school children in the NYC public school system, Crain attended The French Culinary Institute in New York City.
Crain worked at New York Times 3-star restaurant Cello, under Chef Laurent Tourondel, and he served as Executive Chef in the private members dining club at Yankee Stadium for VIP members for two seasons. In 2000, Crain was named Executive Chef of Olives NY at the W Hotel, followed by Corporate Chef of Todd English Enterprises in 2005.
Crain has appeared on Iron Chef America and Food Trip with Todd English. He has also catered and organized many high-profile events, such as the 2005 MTV Music Awards in Miami, and the annual Food and Wine Magazine events in Aspen, South Beach, New York, and Pebble Beach.
In 2010, Crain joined the Country Club at Mirasol in Palm Beach Gardens, Fla., as the Executive Chef, where he oversees all culinary operations of a thriving $8.5 million F&B operation that includes four restaurant outlets for its 1,170 homes.