Michael A Deihl :: CHEF'S ROLL :: The Professional Chef Network

Michael A Deihl

EDUCATION & EXPERIENCE
Michael Deihl Group,LLC. Atlanta, GA
Culinary Director / Exec Chef
East Lake Golf Club. Atlanta, GA
Executive Chef, 14 Years
Sea Pines Country Club. Hilton Head Island, SC
Executive Chef
Lake Lanier Hotel & Golf Club. Gainsville, GA
Executive Chef
Culinary Institute of America. Poughkeepsie, NY
Associates Degree 1978
American Culinary Federation. St. Augustine, FL
Southeast Regional VP, CEC CCA AAC
SKILLS & EXPERTISE
Culinary writing
Food industry consulting
BOH operations
Kitchen management
Deboning poultry
Fish butchery
Food sanitation
Food styling
Food/menu costing
Garde manger/Pantry
Hot line cookery
Knife skills
Labor cost management
Lectures/classes
Menu development
Recipe development
Safe food handling
Sauces
Food styling
TV/radio guest appearances
Michael A Deihl
Michael A Deihl
Atlanta, GA
United States

The Michael Deihl Group, LLC
Executive Chef / Culinary Director

Chef Michael Deihl founded The Michael Deihl Group, LLC after realizing the tremendous need for high quality culinary professionalism in today’s Food & Beverage arena.  Chef Deihl decided to leave the prestigious East Lake Golf Club in Atlanta after serving as the Executive Chef for 13 years, to pursue a wider prism of excellence in the food industry. East Lake Golf Club is the permanent home of the PGA TOUR Championship and FedEx Cup Championship where Michael has executed the last 11 successful PGA TOUR Championships. Chef Deihl is now working his 30th year as an Executive Chef in the Food & Beverage industry and constantly comments on how much he still learns every day in the kitchen. Chef Deihl’s vast experience includes managing kitchens at some of the finer country clubs, hotels, restaurants and catering facilities along the eastern seaboard and beyond. Michael has also consulted with distributors, brokers, manufacturers and QSR restaurants on a hands on basis providing these companies locally and internationally with the insight that only an experienced discriminating end user can provide. Chef Deihl has worked tirelessly on the bench developing a culinary program at East Lake Golf Club which is second to none on the PGA tour. Michael has committed himself as a Professional Executive Chef to a life time of flavor profiling, menu and recipe development, staff training and food styling which has raised customer and member satisfaction at each and every one of his stops along his storied career. Michael also assists currently as a Product Development Specialist for A Kitchen Kalamity in the manufacturing industry. Michael has been published in The National Culinary Review, Hilton Head Monthly, Current Diversions, Flavors Magazine, Georgia Restaurant Forum and has had numerous features written about him in magazines and newspapers including the Aruban Diario and Tokyo’s Tayioh News. Chef Deihl has won ACF and local culinary awards in Hot Food, Cold Food and Ice Carving. Michael was voted by his peers as ACF Chapter Chef of the Year in 1998 & 2006, Humanitarian of the Year in 2005 and was named the Georgia Restaurant Association’s 2007 Grace Award Winner for Distinguished Community Service. Michael has served as President and Chairman of the Board of the Hilton Head Island Chefs Association and is the current chairman of the board of the ACF Atlanta Association and is the current Southeast Regional Vice President of the American Culinary Federation. Michael is a Certified Executive Chef, a Certified Culinary Administrator and a member of the ACF Honor Society, the American Academy of Chefs. Michael is also chairman advisor of the HEFG, Hospitality Education Foundation of Georgia as well as being the co-founder of Operation Chefs Unite which in conjunction with the USO has fed over a million soldiers passing through the Atlanta Airport. Chef Deihl has helped coached numerous Atlanta Junior Hot Food Teams and High School Pro Start Culinary Teams. Chef Deihl’s Teams won Silver and Gold Medals in the regional finals and advanced to the Pro Start National Final competition. Chef Deihl has also taught culinary arts as an adjunct professor for over 15 years. Michael has given himself to a lifetime of charitable endeavors helping others in his local community and beyond. In 2009 Chef Deihl was awarded an Honorary Ambassadorship by the Aruban Minister of Tourism for his work promoting the Aruban culinary arts worldwide and working with the young culinary students on the island preparing them for a better life as professional chefs. Michael was selected as one of only three chefs in the country in 2012 to visit the White House for his dedicated work with the Chefs Move to School program teaching at risk elementary students about healthy eating choices.