7 Myles Craft Dining

Introduction: Hello, I am Chef Michael Marshall a native of Mississippi who became an innovative and creative chef upon receiving my Associate's Degree from Le Cordon Bleu School of Culinary Arts in Pasadena, California. I gained my influence from early television cooking shows such as Great Chefs of the World and Yan Can Cook with the Master Chef Martin Yan. Sometime later I found myself making my own creations in the kitchen at just 11 years old. While working at various restaurants, I've introduced fresh, modern, and contemporary flavors of Southern cuisine into the heavily infused fusion food culture of Southern California.  Opening and managing various restaurants in the Coachella Valley in Southern California which include Garces Restaurants Tinto of Palm Springs, the Riviera of Palm Springs, the Sirocco of Indian Wells, and The Blue Pear where I worked as Executive Chef. I focus on consistency, bold flavors, and quality. When I present my dishes, my intentions are to take my guests' pallets on a journey they will never forget.