• Q&A: Michael Cerrie, Executive Chef, Grand Hotel

     
    POSTED June 25, 2020
     

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to lauren.pahmeier@tigeroak.com

Michael Cerrie was recently named the Executive Chef for Mackinac Island’s Grand Hotel.  

1. What are you looking forward to most in your new role? 

Most importantly I’m looking forward to discovering Michigan, partnering with the many artisans, farmers, and producers. Then taking their product and showcasing it on our menus here at the Grand. What I have found thus far is some absolutely stunning product.  Local jams, fisheries, produce, and livestock–that have already been introduced to the restaurants here at the Grand Hotel.

2. How do you think past experiences have prepared you for this role? 

My experience is diverse. I have had the opportunity to work at small freestanding restaurants, resorts, city clubs, corporate level positions, and a multitude of hotels. I have been privileged to work in concepts that range from very casual to very refined and well thought out. This diversity in my past experience is a strength that I know will help navigate this amazing and diverse hotel here on Mackinac Island.

3. How did you get into this industry? 

I have always been interested in cooking. Even as a young boy, many of my peers were out playing ball in the yard or exploring the outdoors on the Great Lakes.  I spent my childhood in the kitchen with my nana, my mother, and my aunts cooking for family.  At 14 I took a leap of faith–my first job at a local restaurant as a dishwasher.  I quickly fell in love with the kitchen life, and later hospitality.  I have been very fortunate, my journey has taken me to many of the states here in America as well as other countries. 

4. What are you hoping to achieve in your new role? 

My personal and my team's goal is to keep the traditions, customs, & quality that the Grand has been known for, for generations, while implementing more of Michigan’s and the region's products into the menus.

5. What do you enjoy most about the industry? 

Hands down it's people. I am a people person. I love the fact that I have the opportunity to work with a team of highly skilled professionals. I cherish the time that I get to spend with guests. And I love meeting new artisans, producers, and partners. Each of us has our own story, our own journey. 

Through responses to bi-weekly surveys, Global Business Travel Association members have indicated that domestic busines travel is ramping up after months of struggle.  

 

In early April Detroit’s TCF Center became a 1,000-bed alternate care site to help ease the burden on local hospitals during the COVID-19 crisis. The 723,000-square-foot facility became the TCF Regional Care Center. According to Pure Michigan’s Michelle Grinnell, who serves as public information officer for the state’s alternate care sites, 39 patients were treated at TCF, the last of whom was discharged on May 7.