A native San Diegan, executive chef Michael Ground attended the Arizona Culinary Institute, where he graduated at the top of his class.
With over 12 years’ experience at restaurants in San Diego, Ground is honored to share his culinary knowledge with the next generation.
“My passion now, as I am in a leadership role, is to get chefs and cooks excited for what they do,” he says. “Working in kitchens as a cook is a high pressure, stressful job, it’s but very rewarding.
“I enjoy pushing the cooks to do things they didn’t think they could. Watching them push themselves, and then realizing they can do it, is very gratifying. “
Ground, who was named Best Chef at Liberty Station, cooked at the San Diego County Farm Bureau’s invitation in 2016 and 2018. He also cooked at the 2017 Berry Good Foundation dinner.
He credits his mother and his sister for his strong work ethic and he’s grateful to his lifelong friends who have always supported him. In his free time, Ground enjoys paddle boarding as well as barbequing and cooking at home with his friends and family.