Executive Chef, Michael Moran, Jr.

Michael initially took on a variety of challenges, ranging from sole line cook at the historic Fawn Brook Inn in Allenspark, CO to the more contemporary cuisine of Syzygy. Other tenures included The Porterhouse Grill in Athens, GA and at Dudley’s Restaurant as Sous Chef and eventually Executive Chef.

The exceptional opportunity to work with Chef Walter Manske at L’Auberge Carmel and Bouche prompted a return to California. Michael then worked with close friend and chef Justin Severino at Severino’s Community Butcher (now of Cure/Morciella in Pittsburgh). The California experience was priceless but the mountains were calling again. He began his path in Telluride at Honga’s Lotus Petal and then at Pescado as sushi chef. Michael then took his skills to Rev at the Madeline Hotel as Chef de Cuisine. In 2015, Michael was offered the opportunity to join The New Sheridan as Sous Chef and quickly immersed himself in all aspects bringing his globally influenced palate into play. In November of 2017 he was named Executive Chef, a role which he had aspired to for years and brings his classically influence cuisine with a contemporary touch.