Michael Landsberg

Chef Michael Landsberg,  a graduate of the Culinary Institute of America, NY, has honed his skills in some of the world’s most prestigious kitchens, blending innovative techniques with traditional flavors to create unforgettable dining experiences.

Chef Landsberg’s culinary journey has taken him from the bustling dining rooms of New York to the refined establishments in several European Cities, and onto the innovative California food scenes of SF and LA.  In each location—an amalgamation of local flavors, cutting-edge techniques, and a deep respect for ingredients—has left an indelible mark.

Beyond his accomplishments in professional kitchens as well as a successful pastry cafe owner, Chef Landsberg has dedicated a significant portion of his career to nurturing the next generation of culinary talent. As an instructor at Le Cordon Bleu, LA and Lane Community College, Chef Landsberg teaching philosophy is rooted in the belief that great cooking begins with a deep understanding of ingredients and techniques, while preparing students for the multifaceted challenges of the industry.

Chef Michael Landsberg embodies the spirit of culinary innovation and the joy of sharing knowledge. That legacy is not only found in the dishes he creates but in the countless cooks and chefs he has mentored, each carrying forward his ethos of excellence, creativity, and passion for the culinary arts.