"Michelle Armock's culinary journey showcases a commitment to seasonal, ingredient-driven cuisine, which is more critical than ever as consumers increasingly seek fresh, locally sourced dining options."
"Under Armock's leadership, guests can look forward to a menu that celebrates the essence of California cuisine, incorporating fresh, seasonal produce, sustainable seafood, and locally sourced meats."
Michelle Armock has been appointed as the new chef de cuisine at MKT Restaurant & Bar in San Francisco. With over a decade of culinary experience, she emphasizes seasonal, ingredient-driven cuisine. Armock previously worked as executive sous chef at Betty Zlatchen Catering and sous chef at Fiorella. Her goal is to refine MKT's menus by highlighting Northern California's ingredients. She aims to create efficient kitchen systems and foster a positive team culture, enhancing both guest experiences and staff morale.
Read at Food & Beverage Magazine
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