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Michael Pitts

Michael Pitts

Executive chef
Atlanta, Fulton

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About Michael Pitts:

Been working in the Food service Industry for 20 years.

Experience

Started as a dishwasher at 15 in a Cuban cafe. Attended culinary school in New York City. Worked for 8 years in NYC for Bouley,  Momofuku, and Nobu.

Moved to Atlanta in 2014 and worked for Ford Fry restaurants opening St. Cecilia and Beetlecat. In December 2019 I was Chef/Owner of FIeld Day/Eceryday Market. Closed in 2022 and returned to Ford restaurants at The Optimist where I reside curecently
 

 

 

 

 

Education

Associates in General studies From Fsu

graduate in 2009 from the French Culinary Institute NYC

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