Connecticut born and raised, Michael Orozco found his love for food at a young age with family, specifically his uncle, cooking holiday meals. When he graduated high school, he decided to enroll at the Connecticut Culinary Institute, where he attained a certificate in Culinary Arts in 2009. “I always knew I was never made for a desk job; it was hard enough to get through school. As cliche as it is, they say ‘do what you love’ and I love food”.
Chef Michael began working for the Max Restaurant Group in 2012 as a line cook at Max Fish in Glastonbury, CT. He soon worked his way up to Sous Chef and a few years later, he accepted the job of Executive Chef at Savoy Pizzeria in West Hartford. Drawn to the endless potentials of wood-fired pizza and the versatility of a live fire oven, in combination with a passion for all styles of food (particularly Italian), he has made it his goal to bring the cuisine at Savoy to the next level. “I find there’s still so much to learn and I look forward to learning every day. It’s one of the things I love about this job - you never stop learning.”
The Max Restaurant Group is always looking to expand our team. We offer competitive wages, a generous benefits package, flexible hours and the opportunity to grow with the company. Join the most respected restaurant group in Southern New England and you will have the opportunity to experience and learn the hospitality industry from visionary Chefs and seasoned Restaurant Managers. The Max Restaurant Group is an equal opportunity employer.
Please e-mail your resume and cover letter to us at firstname.lastname@example.org.