About

Scallop Short RibChef Michael Thompson brings you a celebration of food, wine and life. Tastes of seasonally inspired New American cuisine are complemented by presentations that are as wonderful as the food itself. Thompson’s cuisine creatively uses the flavors from America’s melting pot using traditional techniques, but with ethnic twists that incorporate influences from Latin American, Mediterranean and Asian cuisine.

Thompson works with clients to create unique and memorable events by offering customized several course – tasting menus, brunches, buffets, cocktail parties and cooking classes. Some favorite menu items include seared Nantucket day boat scallops on a bed of French lentils garnished with a balsamic reduction or a delectable lamb tenderloin with artichokes barigoule and cumin spiced potatoes in a merlot sauce.

Thompson’s cuisine features locally sourced and organic foods whenever possible. He has a simple approach to food using recipes and techniques that respect the inherent qualities of the ingredients. His food features natural reductions rather than thick demi glace, more olive oil and less butter, and an emphasis on bringing out the simple tastes of the ingredients. Vegetarian meals are a specialty. A tasting menu is an ideal choice for a memorable night with some friends, family, for a business celebration or an intimate dinner for two. Paired with different wine selections from around the world you can dine like rock stars and royalty….truly a night to remember.

Now professionally cooking for over 25 years, Thompson is using his diverse culinary talents for private parties of 2 to 200 people. Thompson’s goal is to create an exceptional, once in a lifetime dining experience for your event.

Chef Michael Thompson Biography

A California native, now residing in Point Pleasant, New Jersey, Chef Michael Thompson brings his well rounded palette of tastes and experiences to people in the Jersey shore area. Thompson is a graduate of the prestigious California Culinary Academy in San Francisco.

He has worked in some of California’s most celebrated and legendary kitchens including Jeremiah Tower’s STARS restaurant, Roland Passot’s La Folie, and most notably, Masas, San Francisco’s #1 voted restaurant for 13 consecutive years. There, Mike had a great mentor and was personally trained under the award winning Master Chef Julian Serrano for 3 years. Mike credits Serrano with teaching him everything he knows about how to take the utmost care with cooking and the over all fine dining experience.

 

Wine Spectator, Best Restaurants in America, Julian Serrano and Mike ThompsonChef Julian Serrano and Michael Thompson, Wine Spectator, Best Restaurants in America

Thompson next worked at the 5 Star, 5 diamond San Francisco Pan Pacific Hotel as Chef Tournant and liaison for celebrities. At the Pan Pacific, Thompson had the opportunity to study under several up-and-coming chefs, some of which were protégés of culinary legends.

Thompson relocated to the Jersey shore in 2005 and has since served as Executive Chef of Scarborough Fair in Sea Girt, Chef de Cuisine at Whispers Restaurant in Spring Lake and Chef Patisserie/Tournant at Shipwreck Grill in Brielle. Michael is a devoted husband and father, enjoys making music and donates his services to local charities. Follow his food blog “From The Chef’s Table” here and receive updates at www.facebook.com/chefmichaelthompson

Now available to serve you for parties large and small, casual or extravagant. Please contact Chef Michael Thompson at 732. 948. 2352 or email at michael @ chefmichaelthompson.com to find out how he can make a customized menu for your special occasion.