Chef Michael Compean began cooking as an adolescent and by the age of 20 he knew cooking was a passion and craft he wished to excel in.

Chef Compean has over 20 years experience as a chef and a pastry artisan. Working at several exclusive restaurants in southern California, he developed a diversity of skills. He has held positions such as chef du partie L au Berge resort in Del Mar California, Pastry chef at the acclaimed Mr. A’s in San Diego, as well as Chef du cuisine at The Argyle Hotel in Hollywood. He has competed in numerous cooking events and competitions nationwide including Paris France U.S. Pastry competition in New York, Chef magazine’s best of buffalo competition and several others. His varied experiences have allowed him to master an eclectic and elegant style rarely matched in the culinary arts. His use of traditional cutting edge techniques and styles incorporating French, Latin and Asian cuisines will captivate you.