Michael Watz/ Flow

Michael Watz’s career in the Food and Beverage industry began over 50 years ago when he worked as a teenager in New England’s sophisticated restaurants. After graduating from the Culinary Institute of America in 1977, he immediately traveled to Los Angeles. With aspirations in his eyes, he naively interviewed at the city’s top restaurants and hotels, eventually securing a position as a Sous Chef at the Beverly Hilton Hotel. This role provided Michael with an opportunity to further hone his culinary skills, but it was also during this time that he self-taught himself photography. After several years in that role, he was hired as the Director of Food and Beverage for a restaurant chain specializing in prime steaks and seafood, eventually growing to 47 units. Eventually his career led him to teach Culinary and hospitality college level courses in Chicago at Washburne Culinary and Hospitality Institute. Now that Michael is in his prime retirement he rarely travels without him camera.