Michelle Mah, Executive Chef at Midi, brings a unique 'modern California brasserie' approach to the kitchen and the result is culinary excellence. Utilizing her experience and innovation, Michelle creates fresh seasonal takes on French brasserie faire with a distinct California flair. Recognized as one of San Francisco Chronicle's Rising Star Chefs in 2006, Michelle continues to produce flavorful and new interpretations on classic dishes.
Q: How did you get started in the culinary arts?
I've always had a fascination with the process of cooking. Watching my mother and grandmother prepare elaborate Korean dishes for parties was always a sight to see. I came to a decision to pursue cooking while in college, because I just couldn't see myself working behind a desk or in an office. I chose a major that I was interested in but would never use and decided to go to culinary school after college.
Q: As a Chef, what are three things you can't live without?
- My chef knife of course.
- Salt
- My vitablender
Q: What is your favorite dish?
I love too many dishes to have a favorite. I do love cheese, though.
Q: What's next for you?
Hopefully, my own adventure. San Francisco is a tough town and it can be hard to start up a business, but there are still so many places popping up everywhere that it still gives me hope.
