Raised in coastal Massachusetts, Michael began working summers on the Essex River Queen at 14 serving up traditional clambakes, quickly falling in love with the hospitality industry. After a stint in Cleveland, OH earning a degree in Drawing, Michael arrived in NYC with an opportunity to work at the newly opened Rouge Tomate. A new passion was born for not only locally and seasonally driven menus, but the energy and pace of high caliber service. A move to New Haven, CT introduced him to Caseus Fromagerie & Bistro, where he became immersed in the wonderful world of cheese with a tight knit crew of food nerds. After three years he returned to NYC looking for a similar sense of community and learning, and franny’s has far exceeded his expectations.