Michael Meuse - Biography

May 2014

Born and raised in north Florida, Michael Meuse found a passion for cooking at the early age of 14, working at his best friend’s family restaurant. He was hired as a dishwasher then moved up to a line cook position. During high school Michael attended St. Augustine Vocational Culinary School to advance his technique. After taking on a series of cooking positions at restaurants and country clubs throughout north Florida, Meuse decided to attend culinary school at Johnston and Wales University in Miami.

He gained experience working under Chef Steven Crane and General Manager Tony Ferrara at the Hilton and Wyndham Flags. There Meuse’s management experience grew over 14 years as he held many positions from sous chef to executive chef. In 2007, Michael was recruited by his former mentor to join the team at, Boca Lago Country Club as the executive chef. Three years later, DoubleTree by Hilton Hotel Miami Airport & Convention Center landed Meuse as their executive chef.