Michael returns back to the hotel from his most recent position as Director of Food and Beverage at the Sheraton Toronto Airport.
Michael’s tenured career with Larco Hospitality began when he joined as Banquet Chef at the Toronto Marriott Bloor Yorkville. In 1996, Michael was then promoted to Executive Sous Chef for the same hotel before being promoted to Executive Chef at the Renaissance Toronto Downtown Hotel (now Toronto Marriott City Centre) in October 2000. In May 2007, Michael transferred to the Sheraton Toronto Airport and Conference Centre as Executive Chef before being promoted to his most recent role as Director of Food and Beverage in May 2016.
Throughout this time at the Sheraton Toronto Airport, Michael has been integral in positioning the hotel as a top food and beverage spot in Toronto’s West End. While not only leading his team in Food and Beverage Operations to achieve this, his passion for food and beverage is also demonstrated through his commitment to developing culinary talent in the industry. In the past, Michael worked as an instructor in the Culinary Arts program at Humber College and has actively developed the internship program at the Sheraton Toronto Airport.
With an increased emphasis on food and beverage and kitchen at Toronto Marriott City Centre, we are happy that Michael can continue utilizing his talents and skills. Michael has obtained his Red Seal Certification in 1993 and his accreditation of CCC, Certified Chef de Cuisine in 2005.
Ryan Soderberg, General Manager, Sheraton Toronto Airport Hotel and Conference Centre, is pleased to announce the appointment of Michael Picken to the position of Executive Chef/Director, Food and Beverage, effective July 16, 2018.
Michael joins the hotel from his most recent position as Executive Chef/Director, Food and Beverage at the Toronto Marriott Bloor Yorkville.
Michael brings with him 30 years of culinary experience, having started his career in 1988 as a Sous Chef at the Regent Hotel in Sydney, Australia. In 1990, he then moved to The Gleneagles Hotel as Executive Chef, a position he held for 10 years before moving to Toronto. From 2000 to 2012, Chef Picken joined the Sheraton Centre Toronto Hotel leading a culinary team that includes servicing banquet functions within 120,000 square feet of meeting space. In 2012, Michael joined the Toronto Marriott Bloor Yorkville Hotel as Executive Chef/Director, Food and Beverage, and during this time has achieved one of the highest Associate Engagement Scores for Kitchen in the company, and has been successful in taking Matisse as a restaurant destination for local business guests.
Michael’s passion for Culinary is expressed through his active development of future culinary talent, by being an instructor for the Culinary Arts Program at George Brown College. His creativity through food is recognized with having his recipes featured on CTV, Food Network, CP24 and in the Canadian House & Home Magazine. Most recently Chef was a guest on Zoomer Radio cooking and sharing his philosophies on the culinary arts.
Michael’s education includes Culinary Arts Management from South Devon Technical College in the UK.