@ 2009 vegetable alchemy, LLC, all rights reserved
michael foley, ' the self care chef '.....' fun things happen at the molecular level !'
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Michael Foley is one of the first of the JAMES BEARD AWARD-winning chefs. Born in Chicago, Illinois, Michael
comes from three generations of restaurateurs and hoteliers and has traveled and worked in over thirty
countries. His Printer’s Row Restaurant Group operated a winery, a vineyard, a farm, and 5 restaurants including
Printer’s Row the flagship, the remake of the Mobil 5-star Le Perroquet and the restaurant at Tabor Hill Winery in
Michigan. He has also served as a consultant with restaurants nationally and internationally. He is a founding
member of The Society for American Cuisine, one of the key pioneers in establishing the American Culinary
Movement, which created respect for American cooking and American chefs around the globe.
Michael was honored by President Regan with The White House prestigious Golden Plate Award for outstanding
achievement in his field of endeavor. He has represented the United States government overseas for over a
decade and been on the board of four culinary schools. He holds degrees and awards from Georgetown
University and Cornell University, with special honors in culinary from both The American Culinary Federation and
The International Tsuji Culinary School, Osaka, Japan. Michael is a graduate from the pretigious Beringer
Madeline Kamman School for American Chefs. In its early stage of development Michael was invited by NASA to
be part of discussion surrounding the kitchen and food on The International Space Station.
As an experienced organic and biodynamic grower, fully trained in the beverage industry including wine, beer
and spirits pairing right down to production and bottling, Michael has worked religiously for quality from the soil to
the plate with farmers, growers, manufacturers and distributors for over thirty years.
Michael has published columns or recipes featured in Chicago Gardenland, Chicago Sun-Times (An American
Chef), Gourmet, Bon Appetit, Wine Spectator, GQ, Esquire, Saveur, Food & Wine, USA, New York Times, Town &
Country, and Hotel Food and Beverage Magazine. He has also appeared on TV and in radio throughout his
career. One of the originals of The Great Chef television series, his extensive industry experience and knowledge
from manufacturing to design, make him a sought after consultant by companies looking for the simplest of ideas
or the most complicated reshaping.
In addition to being in many food organizations, Michael interests include fitness. He has a background in tai chi,
a certificate in Qi Gong from the Beijing Medical Institute and practices a full range of sports and exercise monthly:
pilates, rowing, swimming, cycling, running, riding, and weights. He also has skating, skiing and snowboarding on
this year’s list to learn. As a former long standing member of The Frank Lloyd Building Conservancy with a
special interest in Wright’s Usonian Houses, Michael attended the Chicago Harrington School of Design. All of this
cross-training from food, fitness and design combines to offer and an original point of view he sees as his ‘new
norm’ in a way to live much longer and healthier.
Michael works from his Chicago studio and has acces to strategic partners throughout the world. Presently he is
developing his own idea of a body-based cuisine called Cell Cuisine™. This as well as his chef-driven food and
fitness based lifestyle are the subject of his upcoming book, Vegetable Alchemy™: The New Architecture of Food.
comes from three generations of restaurateurs and hoteliers and has traveled and worked in over thirty
countries. His Printer’s Row Restaurant Group operated a winery, a vineyard, a farm, and 5 restaurants including
Printer’s Row the flagship, the remake of the Mobil 5-star Le Perroquet and the restaurant at Tabor Hill Winery in
Michigan. He has also served as a consultant with restaurants nationally and internationally. He is a founding
member of The Society for American Cuisine, one of the key pioneers in establishing the American Culinary
Movement, which created respect for American cooking and American chefs around the globe.
Michael was honored by President Regan with The White House prestigious Golden Plate Award for outstanding
achievement in his field of endeavor. He has represented the United States government overseas for over a
decade and been on the board of four culinary schools. He holds degrees and awards from Georgetown
University and Cornell University, with special honors in culinary from both The American Culinary Federation and
The International Tsuji Culinary School, Osaka, Japan. Michael is a graduate from the pretigious Beringer
Madeline Kamman School for American Chefs. In its early stage of development Michael was invited by NASA to
be part of discussion surrounding the kitchen and food on The International Space Station.
As an experienced organic and biodynamic grower, fully trained in the beverage industry including wine, beer
and spirits pairing right down to production and bottling, Michael has worked religiously for quality from the soil to
the plate with farmers, growers, manufacturers and distributors for over thirty years.
Michael has published columns or recipes featured in Chicago Gardenland, Chicago Sun-Times (An American
Chef), Gourmet, Bon Appetit, Wine Spectator, GQ, Esquire, Saveur, Food & Wine, USA, New York Times, Town &
Country, and Hotel Food and Beverage Magazine. He has also appeared on TV and in radio throughout his
career. One of the originals of The Great Chef television series, his extensive industry experience and knowledge
from manufacturing to design, make him a sought after consultant by companies looking for the simplest of ideas
or the most complicated reshaping.
In addition to being in many food organizations, Michael interests include fitness. He has a background in tai chi,
a certificate in Qi Gong from the Beijing Medical Institute and practices a full range of sports and exercise monthly:
pilates, rowing, swimming, cycling, running, riding, and weights. He also has skating, skiing and snowboarding on
this year’s list to learn. As a former long standing member of The Frank Lloyd Building Conservancy with a
special interest in Wright’s Usonian Houses, Michael attended the Chicago Harrington School of Design. All of this
cross-training from food, fitness and design combines to offer and an original point of view he sees as his ‘new
norm’ in a way to live much longer and healthier.
Michael works from his Chicago studio and has acces to strategic partners throughout the world. Presently he is
developing his own idea of a body-based cuisine called Cell Cuisine™. This as well as his chef-driven food and
fitness based lifestyle are the subject of his upcoming book, Vegetable Alchemy™: The New Architecture of Food.