When Mike is not in the kitchen creating amazing food, or developing new recipes, he can be found enjoying a lightly sweetened cup of black tea on his porch working to turn a phrase.


About Mike:

Mike was born in New York and grew up mainly in Connecticut. He graduated from the University of Houston with a Bachelors Degree in History and a Minor in Psychology. Several years later Mike added the School of Pastoral Ministry to his educational background. 

 

Mike’s working career began with his first job at a golf course in Connecticut picking of golf balls on the driving range. Eventually, Mike progressed both on the job and with his golf game and become the Assistant Golf Professional. 

 

After an invitation by a friend Mike switched jobs and began working in the Restaurant business where he would soon find another passion, cooking. As a Head Chef for nearly nine years, Mike excelled in the culinary field and even had some of his creations featured on the LA News. But, after volunteering in ministry for many years Mike responded to an opportunity to enter full time ministry. 

 

Mike served in several pastoral positions from Youth Pastor to Senior Pastor and it was during Mike’s time as a Senior Pastor that he began to feel God was leading him to begin writing. 

 

Having two non-fiction books published Mike has also written his first novel, "The Armageddon Conspiracy." The "The Armageddon Initiative" is the first book in the Armageddon Series, Mike has already started working on book two in this trilogy, "The Vatican Cipher." 

Mikes latest book, due out Easter of 2019 is called “Beyond the Gang.” It is an amazing story of redemption and hope told through the life of former gang member Gabriel Nieves. With the release of this book comes the prison ministry of Beyond the Gang as well. See the Prison Ministry page for more details.

As is often the case, life is filled with many unexpected twists and turns, and one such twist was Mike's return to the Culinary field. "Once a Chef always a Chef" is Mike's opinion and it was only natural to accept the invitation to become Executive Chef at a high end Gourmet Market in Malibu. During Mike’s time there he developed many new recipes and worked to expand the growing interest of food offerings through multiple stores.

Mike lives in Southern California with his wife Colette where he works, writes and serves in his local church. In Mike's spare time (what little there is of it) he enjoys reading, surfing, traveling, playing guitar, trying new food creations, and taking walks with his Beagle.