Michael Magallanes
About Michael Magallanes
Michael Magallanes is a Chef De Cuisine and the founder of Opulent Chef, a private chef company specializing in luxury culinary experiences. He has extensive experience in the culinary field, including roles at WIRED and Proper Hospitality, and has trained at several renowned restaurants in San Francisco.
Current Role at Proper Hospitality
Michael Magallanes serves as Chef De Cuisine at Proper Hospitality, a position he has held since 2021. In this role, he oversees culinary operations, ensuring high standards of food quality and service. His tenure at Proper Hospitality is marked by a focus on innovative dining experiences in the San Francisco Bay Area. Magallanes' expertise contributes to the establishment's reputation for luxury culinary offerings.
Previous Experience at WIRED
Before joining Proper Hospitality, Michael Magallanes worked as Executive Sous Chef at WIRED from 2016 to 2021. During his five years in this role, he was responsible for managing kitchen operations and menu development. His experience at WIRED allowed him to refine his culinary skills in a dynamic environment, contributing to the overall dining experience.
Founding Opulent Chef
Michael Magallanes founded Opulent Chef, a high-end private chef company that specializes in luxury culinary experiences. This venture reflects his commitment to providing personalized and upscale dining services. Opulent Chef caters to clients seeking exclusive culinary experiences, showcasing Magallanes' culinary expertise and creativity.
Educational Background
Michael Magallanes earned a Bachelor's degree in Philosophy from San Diego State University, where he studied from 2002 to 2006. His educational background provides him with a unique perspective that informs his culinary approach. The skills and knowledge gained during his university years contribute to his thoughtful approach to food and dining.
Culinary Training and Experience
Michael Magallanes has over 12 years of culinary training at various restaurants in San Francisco. He trained under Mourad Lahlou at the Michelin-starred restaurants Aziza and Mourad. His extensive training and experience in high-pressure kitchen environments have equipped him with the skills necessary to excel in the culinary industry.