About Chef Michael Blake

Michael Blake is a chef who has worked at both casual and fine dining restaurants around the country. A graduate of Johnson & Wales University, Michael began his professional career in Boston, honing his skills first at the Harvard Club, and then in the distinguished kitchens of Meritage, Radius, and Lumiere. A stint in the Pacific Northwest led to his role as sous chef at Portland’s beloved Noble Rot wine bar, where his appreciation and mastery of wine-driven, seasonal cooking took root. 

Back on the East Coast, Michael took the helm as chef de cuisine at the popular Area Four restaurant in Cambridge. Eventually, he headed up research and development at the Japanese-inspired O Ya, a James Beard-nominated restaurant where he developed menus for new branches in Boston and New York. 

After the birth of his first son, Michael settled in Saratoga Springs, NY, and for 6 years was the head chef at Yaddo, the artists’ retreat.  There, Michael and his team served a daily changing seasonal menu for some of the country’s leading writers, composers, and visual artists. 

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.” 

Today Michael operates MB Culinary Concepts, offering eclectic pop-up events, private dining, culinary instruction, and consulting. He is one of the most sought out chefs in the Capital District.