Chef of the Month Executive Chef Michael Elsner
Current Position: Executive Chef – Hilton North Raleigh, Raleigh, NC
Formerly: Flag Restaurants for Stouffer Hotel, Hilton Hotel, Adam’s
Mark and Omni Hotel, and several other Four Star restaurants.
Years in a Kitchen: 31
Training: The Culinary Institute of America, Hyde Park, NY
Fare: Classical French
Signature Dish: Unilateral Salmon (One salmon filet prepared with two temperatures, two colors, two textures, and two flavors)
Awards: “Culinary Hall of Fame ranking at Chef2Chef.net (a forum created for culinarians by culinarians to share advice, recipes, and aspirations)."
Chef’s Cooking Style: Classic Fench Cuisine
Proudest Accomplishment: “I’ve cooked for 5 US Presidents and many celebrities, been featured on the Good Morning America Show, Awarded Chef of the Year by Restaurateur Magazine.” Chef Elsner also has cooked for the Winston-Salem National Black Theatre Festival, the Crosby and Vantage Golf Tournament in Winston Salem."
Biggest Challenge as a Chef: “Having a full kitchen and dining room staff. Training them and keeping them.”
Best Advice to Others in Foodservice: ““Stay Focused for what you want in the culinary field.”
Family: Wife of 33 years, three sons and three grandchildren.
Hobbies: “When not in the kitchen Chef Elsner helps to raise money for various local and national charities, including the Chef2Chef scholarship fund. Chef Elsner also enjoys instructing in the Culinary Program at Guilford Technical Community College. In his spare time he takes pleasure in woodworking and building furniture.
Executive Chef Michael Elsner