Micah Woolley

Chef Woolley’s passion for food started in the kitchen when he was just 14 years old. Since then, he was accepted to Boston University’s Culinary and Business Management Program, learning from such Chef’s as Jacques Pepin, Todd English, Julia Child and Giuliano Bugialli. He has dabbled in kitchens overseas learning different cultures and across the United States.

Chef Woolley displayed his work at venues such as the James Beard House NYC, Spinazola Galla, Wolfgang Puck Food Festivals, LA Times the Taste and recently, the Hawaiian Food & Wine Festival. His love of fresh ingredients and infusion of cultures gives him the ability to develop dishes that are not only appealing to the eye but the taste buds as well.