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!