Michael Tierney began working in professional kitchens at the age of 13 and followed his passion to The Culinary Institute of America, where he earned his degree in Culinary Arts Management.
He went on to work in the kitchens of world-renowned restaurants, including 3 michelin star The French Laundry in Napa Valley, California and Eleven Madison Park in New York.
Not happy with his future prospects in the restaurant industry, he left it all behind and eventually ended up in the food CPG space. Mikey’s started out with paleo, gluten-free english muffins and is growing their product offerings. We cover a diverse set of topics:
Wine and War: The French, the Nazis, and the Battle for France’s Greatest Treasure
Shoe Dog: A Memoir by the Creator of Nike
Barbarians at the Gate: The Fall of RJR Nabisco
Tools of Titans: The Tactics, Routines, and Habits of Billionaires, Icons, and World-Class Performers
The Last Lion: Winston Spencer Churchill: Alone, 1932-1940