Michy's Chef De Cuisine Jason Schann says "I've been working with Michelle for like eight years. I worked in the corporate world for a while. I started at the Loews on South Beach then Houston's, the Mandarin. We have more creative freedom here. We have a standard of quality that you don't get in a corporate kitchen. We butcher our own meats, fish, make our own pasta. We do everything. Everybody has a voice in our kitchen. The majority of the menu is a collaboration. It's definitely different. Everybody makes us better as a whole, we all wanna be here, nobody's stuck."
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