Michael Foley has worn many hats over the last 30 years as a chef, restaurateur and food innovator. He is a graduate of Cornell Hotel and Restaurant School, one of the originators of regional American cuisine, recipient of a James Beard award and the White House’s American Academy of Achievement award, owner of multiple Chicago restaurants including the famed Printer’s Row, named top American chef by Food and Wine Magazine, and one of the principal chefs responsible for making Chicago into a culinary capital.
In addition to writing numerous articles and columns on food and wine, Michael has been able to bring his multiple interests and talents to his work as a food innovator for such companies as American Airlines, Butterball Turkey, beef, pork. chicken, & soy commodity boards, the Oregon Wine Board, and even the NASA international space program. Michael has traveled widely on behalf of the United States Government spending substantial time in Europe and Asia promoting American food products to consumers, chefs, and restaurateurs.
In addition to innovating for a variety of food companies, he has owned an organic farm, two wineries, and serves as an innovation consultant for Hyde Park Group.
Areas of Expertise:
Meats & Poultry
Plant Protein, Tofu & Vegan
Sustainable and Organic Foods
Aquaculture, Hydroponics, Viticulture
Regional American Cooking
Food & Wine Pairing
Global Ingredients, Recipes & Packaging
Key Clients:
American Airlines
Dairy Queen
Hyatt
International Commodity Boards (beef, pork, soy, chicken, potato, egg)
KFC
NASA
Oregon Wine Board
Smithfield/Butterball
7-11
