Cannon Green; Frm. Indaco
Executive chef Michael Perez brings more than eight years of experience in the restaurant and hospitality industry to Indaco. Perez joined the culinary team prior to opening in August 2013 to assist with menu development and to establish their unique pasta program, making him an essential member of the Indigo Road’s newest restaurant endeavor. He was soon promoted to serve as Executive Chef.
A Johnson and Wales University-Miami graduate, he first moved to the Hawaiian Islands and cooked aboard two Norwegian Cruise lines. Raised in Portland, OR, he returned there in 2007 to stage under a French trained chef at the Timberland Lodge. He then worked as Sous Chef at Ten 01, which was named “Restaurant of the Year” under his direction. In 2008, he was hired as Sous Chef at Tabla Mediterranean Bistro in Portland, which received the award for “Best Pasta Dish” by Willamette Week’s Annual Restaurant Guide.
In 2010, Perez moved to California and worked as Sous Chef under acclaimed Food Network chef Scott Conant at his award-winning restaurants Scarpetta in Beverly Hills and then on the opening team for Scarpetta inside The Cosmopolitan Hotel in Las Vegas.
Prior to moving to the Lowcountry in 2011, he served as Executive Chef at the Deep Creek Fishing Club in Ninilchik, Alaska where he successfully developed a new menu at the full-service luxury lodge.