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Chef Michael Flathers
The first time Chef Michael Flathers had Texas brisket, he cried. It was that delicious. “There is something beautiful about the time, skill and effort it takes to put out excellent BBQ,” he explains. It was served on a paper plate with a flimsy plastic fork, but that tender, pull-apart beef melted in his mouth and changed him. “I've eaten 20 courses in Michelin Star dining rooms and I might remember one dish,” says Chef Michael, “but I will never forget that brisket.”
If you're tearing up just listening to him, you should hear him talk about his sauces. Brown butter balsamic sauce. Fresh chimichurri. Zhug. Smoked Mushroom Demi Glace. Just don't ask him to name his favorite (he can’t). He's spent years-- both on the job and at home in the kitchen-- painstakingly blending and taste testing each sauce to find its unique and perfect balance.
More About This Chef
Favorite Minor’s® product
Minor’s® Roasted Garlic Flavor Concentrate. It is so versatile, you can use it in anything.
S. CA, Las Vegas
Le Cordon Bleu, Pasadena (with honors)
World Food Competition, “Champions For A Cause”-- 1st Place
Conceptualized and executed 10-course meal for Joel Robuchon (L’Atelier de Joël Robuchon) and Rokusaburo Michiba (Iron Chef Japan)
Contestant on Cutthroat Kitchen, The Food Network
- Business Development Chef
- Executive Sous Chef, American Fish at the Aria Hotel, Las Vegas, NV
- Line Cook, Nob Hill at the MGM Grand, Las Vegas, NV
- Private Chef