Outskirts Press, INC.

BIO 2022 Michael R. Fahey, certified executive chef and culinary educator, fellow of the American Academy of Chef; originally from Chicago, Illinois; he has been in the hospitality industry for over 30 years. Chef Michael has had the experiences in most types of food service operations as owner, manager and chef. Most recently in Key West for Louie’s Backyard, Waldorf’s Casa Marina and Small Chef at Large catering providing culinary education and world class catering at the Hemingway House, the Little White House (with former White House Chef Walter Schieb) along with many other private and public venues. Chef Michael has provided his world class cuisine in New York City, Palm Beach, Cincinnati and his home in North Carolina. Chef Michael produced a cookbook in 2008. Cooking American Style, Up on Cedar Mountain, featuring a collection of his recipes, poetry and photography, while F&B Director/Executive Chef at Cedar Creek Racquet Club in Cashiers, NC. He cooked for VP Dan Quayle, Governors’ in North Carolina, New York and Florida, Paul Bocus, Donald Trump, Tina Turner, Neil Young, James Taylor, Jimmy Buffet and thousands more. Chef Michael was Executive Chef/F&B Director/GM for private clubs, restaurants and resort hotels. Chef Fahey established the Blue Reef Hospitality, LLC in 2012 to provide the Florida Keys catering in Key West. During that time he was F&B Manager/Executive Chef at the Doubletree Grand Key Resort, along with consulting for the Florida Keys Community College to help establish their Culinary Arts/Hospitality program. Ready to get back to his mountains. Chef Michael moved back to North Carolina during the Covid crisis. Always an advocate for education, Chef Michael accepted the position at Brevard College as Executive Chef in 2021. Chef Michael continues to support hospitality education, culinary arts and community awareness.