About Us

Michael McAllister is a seasoned culinary professional and innovator whose career spans over 19 years in some of the most respected kitchens in the country. Known for his refined technique, deep respect for ingredients and inventive approach to flavor, Michael’s journey reflects a rare combination of classical training, modernist exploration and global culinary inspiration. His passion lies in pushing the boundaries of flavor and technique.

Michael began his professional culinary path in Chicago graduating from The Cooking and Hospitality Institute of Chicago in 2007. He quickly ascended the ranks in some of the city’s most celebrated kitchens, including the Michelin 3-starred Alinea. He continued to hone his technique at L2O, another Michelin-starred institution, which  heavily focused on seafood and mastering whole fish butchery. These early experiences in Chicago's elite dining scene, laid the foundation for Michael's disciplined approach to cooking and deepened his appreciation for ingredient integrity and execution.

In 2015, Michael relocated to Maui, Hawaii where his culinary perspective broadened significantly. He immersed himself into the island’s seasonal abundance and cultural traditions. It was here that his spice-making journey began — inspired by the unique biodiversity of Hawaii and it’s rich heritage of fermentation and preservation. He began crafting custom spice blends, experimenting with local botanicals and integrating fermentation techniques into his daily repertoire. His passion evolved into deeper explorations of curing, drying and aging techniques that would come to define his future culinary projects.

2021 brought Michael to Nashville, Tennessee as the Executive Sous Chef for The Continental, one of Sean Brock’s acclaimed restaurants. Within 16 months, he was tapped to lead the culinary development team for Audrey, June, Yama, and The Lab at Audrey. As Culinary Development Chef, Michael oversaw all R&D efforts. While managing a hyper-seasonal menu development cycle that required the creation of 18 to 20 new dishes every six weeks, he further refined the spice and flavor foundations he began cultivating in Hawaii. 

Michael is recognized as a forward-thinking chef/spice maker combining fine dining precision with a deep knowledge of whole food utilization. Whether leading a kitchen brigade or crafting a new spice blend, his ever-evolving interest in the world of spices and preservation brings an unmatched depth of experience and passion. We invite you to come celebrate these flavors and make life long memories.