Michael Bush

Meet the Class of 2025: Michael Bush

Michael Bush began cooking at age 15. He went on to the Culinary Institute of America. At 22, Bush was on the Jr Culinary Olympic team and later completed his Certified Executive Chef (CEC) from the American Cul inary Federation (ACF). Bush has been the Executive Chef of Meadowbrook Country Club for more than 10 years. Apart from certification and competition, Bush’s goals for the future lie within the club. He aims to build a refined pizza program, bread program and BBQ/smoking program. He also aims to create better work-life balance for his team, including establishing more four-day work weeks and creating more structure for hours so staff feel better rested.

Club + Resort Chef (C+RC): How do you feel about being recognized as one of C+RC's 40 Under 40 honorees, and what significance does this achievement hold for you?

Michael Bush (MB): It means a lot to be recognized. I professionally began cooking at 15 years old, went to culinary school, and haven't looked back from competitions, clubdom, and a lot of hard work. To be recognized is humbling for all those years of dedication.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?

MB: Do as much as you can while you're young, and then continue to set new goals. Achieve those goals, then set new goals. We become stagnant and caught up with the grind of our industry over the years. Aiming for new goals and accomplishing them keeps us fresh and constantly learning regardless of age.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?

MB: When I was 22 years old and on the Jr Culinary Olympic team—that was by far the hardest personal challenge and time of my culinary life. Balancing a relationship, full-time job and fulfilling the demands of being on an Olympic team was incredibly stressful and exhausting. This experience pushed me to my limit. It showed me the importance of organization, communication and work-life balance. Also, it showed me how much there is to learn in the culinary world.

C+RC: What are your future goals and your plan to achieve them?

MB: Many of my goals are internal within the club. Build and refine a pizza program, bread program and BBQ/Smoking program. I also have a goal to create better work-life balance for the team. I want to establish more four-day work weeks and create a structure for hours, whether in season or out of season, so staff feel better and rested. I’m proud to have been executive chef for 10+ years, so I look forward to applying for AAC fellowship through the ACF.

C+RC: What inspired your career in the club and resort sector?

MB: Competitions and certifications. I love how competitions push you to your limit creatively and organizationally. Certifications because of all the educational opportunities.