Relax...
with Micah Makes It catering,
the food is taken care of

His passion may have been sparked at
a humble hometown diner, but it has burned brightly during a culinary career
that has carried him across the country. Along the way, he’s prepared meals for
thousands of the most demanding patrons, and found himself in kitchens with
top-shelf talents like Jasper White, Wolfgang Puck, Julia Child and Jacques
Pepin.
As a kid in a small New England town,
Micah Woolley used to stop for hot cocoa at a busy luncheonette on his winter
walks home from school. The friendly chatter and savory scents that filled the
place prompted him to ask for work -- first clearing tables, then serving,
before finding a home in the kitchen.
A dash of serendipity, following his
later culinary arts training at Boston University, made Micah part of a team
that launched Jasper White’s Summer Shack in Cambridge, Mass. Wildly successful, it earned a 2001
nomination as “America’s Best New Restaurant” by the James Beard Foundation.
Two years later, Micah stepped up as a sous chef for what had quickly become a
multi-million dollar business, with the opening of a second Summer Shack in
downtown Boston.
Eager to please new palates, Micah
brought his passion and experience to Los Angeles in 2005. He touched down at
Shula’s 347 at the Sheraton Gateway before taxiing to his most recent stop --
the stylish bistro at West Hollywood’s Chamberlain Hotel.
Clearly, Micah has “made it” in some
of the most demanding destinations on both coasts. Now, with a rare array of
culinary skills and kitchen savvy, Micah makes it for you!