Bio

Michael von Euw, Chef de Cuisine of Cavaillon Restaurant, brings his extraordinary talent to San Diego with his distinctive philosophy of the creation and preparation of traditional French cuisine. With a resume spanning more than eight years, the Swiss-born Chef brings a worldwide history of culinary and patisserie talent to the table.

With a pre-culinary education in Economics and Environmental Studies, Chef Michael’s philosophy dishes a keen understanding behind the chemistry of balancing flavors. Priding himself in never recreating the same side dish, every meal is a careful composition of elements that make up seasonally inspired traditional French cuisine. Using modern technology to enhance traditional recipes, Chef Michael delivers variations of former Cavaillon menu favorites while injecting a fresh touch of refined French flare.

After achieving an array of exemplary accolades in French cuisine and patisserie from the prestigious Le Cordon Bleu in London, Chef Michael apprenticed alongside the French Michelin-starred Chef Erick Chavot at The Capital Restaurant in London. With a desire to share his knowledge in the art of preparing French patisserie, Chef Michael then ventured back to North America where he instituted a pastry curriculum for The Culinary Art School in Tijuana, Baja California, Mexico.

Chef Michael then gained the opportunity to work as Executive Chef at the classical French Le Cordon Bleu supper club, Signatures Restaurant of the Seven Seas Mariner: one of only two official “Le Cordon Bleu” restaurants in the world. As the face of Signatures Restaurant as well as of the Le Cordon Blue brand of the Seven Seas Voyager, Chef also proved to be of notable culinary talent when labeled as the youngest head chef in company history.

Before acquiring the quintessential French favorite neighborhood eatery, Michael continues to expand his pastry talent as the Executive Chocolatier of VE Group while re-establishing the concept behind Cavaillon Restaurant.