Michael Abbott

Michael Abbott

Michael’s love affair with food began accidentally while working at one of Toronto’s busiest restaurants – Ferraro’s. As a busboy/dishwasher, he always had his eyes fixed on the chef and line cooks. Helping out where he could, he soon earned a position peeling potatoes and making large batches of tomato sauce. This only left Michael hungry for more and led him to Liaison Chef School in Hamilton.

It was then that Michael realized this would be his passion in life.

After graduating from Liaison, Michael began working at Oliver and Bonacini Café and Grill in Toronto. Two years on the line and he was ready for another challenge, this time at Toronto’s prestigious North 44, owned and run by one of Canada’s most well-known chefs, Mark McEwan.

It was while at North 44 that Michael really learned what it takes to make it in the industry, and to cook top-quality food for some of the city’s most demanding clientele. There, Michael also met his soon-to-be catering partner, Matt Dunbar.

Thanks to Michael’s cousin, the two got their chance to cater their first event together. And, well, the rest is history. Grapevine Catering was born.