Chef Michael Carmel

Chef Michael Carmel CEC, CCE, M.Ad. Ed.

Culinary Department Head Chef Michael Carmel, is a Culinary Institute of America graduate. In addition, he hold an A.A. in Liberal Arts from U.N.Y at Farmingdale, Farmingdale, NY, a B.A.in  English/Theater-Film from Long Island University – C.W. Post, Greenvale, NY, and a M.A.D. from National-Louis University in Evanston, IL. He is currently a Doctoral Candidate at Argosy University in Chicago, Il.Chef Carmel has been responsible for leading culinary curriculums at notable culinary institutions including the Orlando Culinary Academy-Le Cordon Bleu School, where he served as the vice president of education. He has also held leadership roles in culinary programs at the Arts Institutes-Illinois Institute of Art and Kendall College.

In addition to his teaching experience, Carmel consulted in the opening of five restaurants and served as executive chef at three restaurants in the Chicago area. He has also worked for major corporations nationally and internationally in the area of research and development including Kraft, Quaker Oats, Tyson Foods, Hillshire Farms, and national food councils and boards. Additionally, he consulted on restaurant design and menu development for national restaurant chains.

Chef Carmel has served on the Board of Trustees for the American Culinary Federation and is an ACF-certified executive chef and culinary educator. Currently, he is a board member for the Illinois Restaurant Association, a member of the Research Chefs Association and chairman of the board for Plitt Seafood Corporation.