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Member Name Michael Lyons
Gender Male
Location Cleveland
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    • Grew up in Boston. Graduate of Duke University; Masters in Finance/Accounting from Bentley (Massachusetts); 10 years of Professional Consulting with Ernst & Young and related firms; switched careers by enrolling at Pennsylvania Culinary Institute; became a chef at the Ritz Carlton Cleveland; started a culinary services company called Accessible Gourmet; published my first book entitled "A Cook at Heart: A Recipe for Transforming Your Life"

      Currently working on my second book, "Journeys from the Heart"

        • Cooking and writing

        • Michael P. Lyons
          14610 South Woodland Road Shaker Heights, OH 44120 (216) 214-3087

          Pennsylvania Culinary Institute Pittsburgh, PA
          Le Cordon Bleu Program in Culinary Arts, Associate Degree September 2004
          Bentley College Waltham, MA
          Masters of Business Administration, Accounting and Finance May 1994
          Duke University Durham, NC
          Bachelor of Arts, Psychology, Minor in Business May 1991

          Chef, Owner May 2005 to Present Accessible Gourmet, Cleveland Cleveland, OH
          • Orchestrate catering, culinary education, charity drive and consulting services

          Garde Manger Chef May 2004 to May 2005 The Ritz-Carlton Hotel, Cleveland Cleveland, OH
          • Directed food production, ordering, training, and contract planning within Garde Manger
          • Facilitated production within banquet kitchen, serving over 600 guests weekly

          Director, Sr. Manager, Consultant/Accountant June 1991 to March 2003 Ernst & Young LLP, RealFoundations, TA Realty Cleveland, OH
          • Provided an extensive list of consulting and training services for a myriad of clients and projects, while managing project teams ranging from 10 to over 100 team members
          • Acted as a mentor for over 10 managers and senior consultants, providing guidance in client, project, and interpersonal management
          • Managed corporate accounting, financial reporting, and audit functions for over 10 accounts with total investments in excess of $1 Billion

          Manager May 1990 to May 1991 Oak Room Restaurant, Duke University Durham, NC
          • Managed operations of the School’s Student operated restaurant (75 seat capacity)

          • Author of "A Cook at Heart: A Recipe for Transforming Your Life," detailing the personal journey and transition from business consultant to professional chef
          • Pennsylvania Culinary Institute Valedictorian and Brillat Savarin award winner
          • Assisted with the catering of the U.S. Amateurs at Oakmont Country Club 2003, and the Pittsburgh Food and Wine Festival 2003
          • 2004 Rising Star, 4th Qtr Five Star & Silver Skillet winner, Ritz-Carlton Hotel, OH
          • NRA ServSafe Sanitation, Purchasing, Nutrition and Culinary Supervision
          • Chaines des Rotisseurs, AAC, CEC, Progressive Alliance, Chaines Chairman and Career Education Scholarship Fund awards recipient
          • Member of Eta Sigma Delta, International Hospitality and Tourism Honor Society
          • Made several television appearances on Cleveland’s Channel 5(ABC) Healthy Cooking Series in coordination with the American Heart Association
          • Helped raise funds for The Gathering Place, American Heart Association, Millridge School for Hearing Impaired Children, and The Cancer/Breast Cancer Foundations

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Chef Michael
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