Chef Michael Hudson, here at Spring Meadows at Summit, has been cooking professionally for 30 years. Prior to his employment here, he owned his own restaurant called, “Hudson Place” in his hometown of Montclair, NJ for 14 years. Hudson Place was voted “Best Young Chef of the Nineties”, by the New York Times.
Michael attended Johnson & Wales Culinary School where he learned to be a Fantastic Chef. The College of Culinary Arts is globally-recognized leading edge of 21st-century culinary education. The range of standards, include nutrition or baking & pastry arts, the craft and art of cooking with science and nutrition, management skills, and include a variety of work experience that has set Michael apart from the competition.
After Michael graduated from culinary school, he held many significant restaurant positions throughout the years including catering and consulting for brand new start up restaurants, which eventually lead him to his current position as Executive Chef and Food Service Director here at Spring Meadows at Summit, preparing 300 meals per day for the past 8 years.
Chef Michael still believes and utilizes Johnson & Wales Wellness & Sustainability technique choosing only the best foods products available to our residents. Michael’s passion here at Spring Meadows at Summit, is to cook homemade food with only his own recipes. Michael also prepares fabulous banquets for our residents, families, and professional groups. What he likes most about his job is the personal satisfaction he feels when his residents are happy and satisfied with the food he prepares for them.
Michael currently resides in Queens, NY, traveling almost 2 hours each way to work. He is greatly appreciated by the entire staff & residents of Spring Meadows at Summit.