Chef Miguel grew up on the Caribbean island of Martinique. Three years at the Copes Culinary Institute there, led to two years studying under Cordon d’Or winner Jean Montagard in Nice, France. Twenty-some years of experience at restaurants in France, Germany, England, and the United States have all left their mark on his distinctive cooking style, but the Caribbean and Mediterranean influences are still strongest.

Even better, he's a nice guy. He doesn't swear and throw knives at people like the chefs do on TV, and he loves to teach. And even though he just became a full-fledged American citizen in January 2011, he still likes to speak French, so if you can, give him a big "Bon Jour, Chef!" when you come through line.