Chef Michael Perry began his career in 1987 at the age of 16. His first job was cleaning up after the butchers at Winn Dixie in Dallas Texas. On his days off he would come in and watch the butchers cut meat. "What I found most fasinating was that the butchers would go into the meat cooler and grab a side of beef and in no time it was a porterhouse, a T-bone or a London Broil. The same goes for what they did with pork."-Chef Perry
A year later Chef Perry was promoted to "meat cutter".
Chef Perry states he approached the store manager regarding lagging sales in the ethnic food isle. What was arraigned was in store demos by Chef Perry. Sales began to increase. Soon after Chef Perry was promoted to Corporate Chef.
in 1999 Chef Perry took a job as a police officer in the Dallas area. After a 5 year stint as a local police officer he bought his first restaurant, Amigo's Tex Mex Cafe. He was the owner and Executive chef. The Dallas Morning News gave Amigo's 4 stars. Chef Perry's signature dish was a seafood chili relleno made with shrimp, scallops and crayfish.
Six years after opening Amigo's Tex Mex Cafe Chef Perry sold the restaurant to an investment group and went to work at Wolfgang Puck catering. Chef Perry states that it was the hardest thing to do (selling Amigo's) but states he needed more culinary exposure. Chef Perry started as Chef de Cuisine and was serving the executives of Hunt Oil in downtown Dallas.
Today Chef Perry is the Procurement Coordinator for Le Cordon Bleu College of Culinary Arts. He is happy working for Le Cordon Bleu but would like to cook for the masses again someday.