CM: You have quite the resume, working with famous chefs Günter Seeger in Atlanta and Joël Robuchon in Las Vegas. Give us the highlights.
AM: Working under Chef Seeger shaped my entire career. After I completed my culinary school internship at the Ritz-Carlton in Cleveland, I bought my first suit and drove overnight to Atlanta to meet with him. Two weeks later, I dropped everything and apprenticed under him for four years. Later, I was on the opening team of Joël Robuchon at the MGM Grand and worked alongside Mr. Robuchon for over three years. I had worked in Michelin kitchens for years at that point, but nothing could have prepared me for the time spent with him. I’m beyond grateful that I had the opportunity to work with a true master.
CM: What brought you to the renowned Chicago restaurant Tru?
AM: Rich Melman, owner of restaurant group Lettuce Entertain You, asked me to do a tasting in Chicago. I was named executive chef of Tru and became a partner six months later. My team and I were able to achieve several accolades, including two Michelin stars.
CM: How did you come to join Sushi Bar Hospitality (SBH), which has many restaurants around the country?
AM: When Tru closed, I narrowed down a list of cities, and Nashville came out on top. While living there, I met my current partners of SBH, which ultimately led to my role as their director of culinary development and strategy.
CM: What does that entail?
AM: My role is broad. It allows me to offer my culinary approach to the menus and mentor our chefs. I am at a point where I feel very fulfilled by passing on as much knowledge as I can and watching the teams progress.
CM: Why did SBH choose Charleston?
AM: We were exploring new markets, and Charleston was a clear fit. We experienced the city individually and all fell in love with the history, culture, architecture, design, and more. It was apparent that the community has excitement for new culinary concepts, and our welcome has been fantastic.
CM: What should we expect of the omakase experience at Sushi Bar?
AM: I could go on about our pristine fish from specific regions, the menu progression, the sake pairing, our great design team, all of which play a huge role. We care about every detail, every day. All of those little details are what assist in making an emotional connection with our guests.
CM: Bellerose Hotel Bar is a new concept for the group. Tell us about it.
AM: Bellerose took inspiration from hotel bars that have been creating memorable experiences for many years. We have an intimate space, and everything has intention, from the design and finishes to the wine list and menu. The restaurant feels almost as if you take a step back in time, which is why being in the French Quarter worked out so well.
CM: What’s life like outside of work?
AM: For me, there’s more work, which I enjoy. I have several projects, as well as a custom luxury design business. I am very passionate and feel extremely fortunate that I get to create for a living.
Dining and Cooking