As Executive Chef of Galatoire’s Restaurant and Galatoire’s 33 Bar & Steak, Michael Sichel manages two of the largest and busiest fine dining kitchens in New Orleans. Designing culinary creations for one of New Orleans’ most famous institutions, Sichel prepares the restaurant’s James Beard Award-winning dishes. With Galatoire’s newest endeavor, Sichel is able to feature his culinary skills with new creations on the Galatoire’s 33 Bar & Steak menu.
Earning a bachelor’s degree in Marketing from the Southern Connecticut University in New Haven and studying Culinary Arts at the Culinary Institute of America in New York, Sichel has spent more than 13 years honing his cooking skills in Provence, France, and in the kitchen of notable restaurants nationwide, including Rubicon in San Francisco and Gotham Bar & Grill. Chef Sichel has garnered international acclaim by competing on Top Chef Season 11 in New Orleans, preparing meals for Team USA athletes and their families during the 2012 London Olympics and from media outlets including CBS Sports Network, Yahoo!, USA Today and Bloomberg Business Week.
Proof of his extensive knowledge of wines across the globe, Michael Sichel is a certified Sommelier. Sichel also earned certification as a food and service expert from the renowned food safety and service, ServSafe. As Executive Chef at Galatoire’s new steakhouse, Galatoire’s 33 Bar & Steak, Michael Sichel adds yet another role to his repertoire.