Chef Michael Compean began cooking as an adolescent. By age 20, he knew cooking was a passion and craft he wished to excel in. Chef Compean has over 20 years of experience as a chef and a pastry artisan. Working at several exclusive restaurants in southern California, he developed diverse skills.
Michael has held positions as chef du Partied at L’Auberge Del Mar resort in Del Mar, California, Pastry chef at the acclaimed Mr. A’s in San Diego, and Chef du cuisine at The Argyle Hotel in Hollywood. He has competed in numerous cooking events and competitions nationwide, including Paris, France, the U.S. Pastry Competition in New York, Chef magazine’s best of buffalo competition, and several others.
Michael’s varied experiences have allowed him to master an eclectic and elegant style rarely matched in the culinary arts. His use of traditional, cutting-edge techniques and styles incorporating French, Latin, and Asian cuisines will captivate you.