Meet Chef Michael Hendrickson

Chef Michael’s culinary career began in the kitchens of San Diego one summer afternoon when a good friend’s older brother asked him if he wanted to make extra money washing dishes. Finding fun in stacks of pans, vinyl records and a massive stereo in a local catering company, his days as a paperboy were numbered.

He worked his way through kitchen during high school and joined the Army. After serving his country, he returned to San Diego and cooking. He was accepted into a two-year apprenticeship in the kitchens of Atlas Hotels.

He served as Chef De Cuisine for Sami Ladeki at Sammy’s in La Jolla, Chef De Cuisine at B Street Café San Diego, Chef De Cuisine for Silas Deyer at Sybil’s Down Under, Chef De Cuisine for Daniel Drayne at The Field, Sous Chef at Paradise Point, and before coming to Bonneville served as Chef de Cuisine at Yosemite Lodge.

Over the years, Chef Hendrickson has had great mentors and worked with many talented chefs. Theiry Cahez, Michael Gover, CMC Roland Henin and others. He has attended classes at the Culinary Institute of America (CIA) at Greystone, located in the heart of the California Wine Country to further his culinary pursuits.