Michael Blagg graduated from the Art Institute in San Diego. His first kitchen job was at Smith’s Row Food and Spirits in Columbus, IN. He loved the restaurant environment so much that he decided to go to culinary school. In San Diego he worked at several restaurants and for a James Beard award winning chef. He worked at Restaurant Tallent for five years and was his sous chef when the restaurant was sold. For the last year, Michael has been whipping up amazing dishes as the sous chef at the Loft at Traders Point Creamery.
