Michael Blake is a chef partner at Sara’s Kitchen, the acclaimed Egyptian and Lebanese restaurant in Saratoga Springs, NY. A graduate of Johnson & Wales University, Michael has worked at both casual and fine dining restaurants around the country, building a diverse and dynamic culinary career.
He began his professional journey in Boston, honing his skills at the Harvard Club before working in the distinguished kitchens of Meritage, Radius, and Lumiere. He later spent several years on the West Coast, including in the Pacific Northwest, where he served as sous chef at Portland’s beloved Noble Rot wine bar and further developed his appreciation for wine-driven, seasonal cooking.
Back on the East Coast, Michael served as chef de cuisine at the popular Area Four restaurant in Cambridge. He later led research and development at the Japanese-inspired O Ya, a James Beard–nominated restaurant, where he developed menus for new locations in Boston and New York.
Michael later settled in Saratoga Springs, NY, where he spent six years as head chef at Yaddo, the renowned artists’ retreat. There, he and his team created daily changing seasonal menus for some of the country’s leading writers, composers, and visual artists, working closely with the rhythms of residency life and the region’s agricultural seasons.
At Sara’s Kitchen, Michael works alongside co-chef and founder Sara Ali to deliver a deeply personal and authentic expression of Egyptian and Lebanese cuisine, grounded in hospitality, craft, and cultural tradition.
Michael says, “Working with food gives me the chance to improve the lives of people I work with, my customers, friends and family, the local economy, and the health of the soil our food is grown in. Food touches on everything I care about: flavor, health, social justice, agriculture, ecology, art and literature.”
In addition to his work at Sara’s Kitchen, Michael operates MB Culinary Concepts, offering eclectic pop-up events, private dining, culinary instruction, and consulting. He is one of the most sought-after chefs in the Capital District.
Michael’s cooking is rooted in authenticity, seasonality, and cultural storytelling—bringing together global technique with deeply personal, hospitality-driven dining experiences.
