Michael Ayres | Executive Chef
Michael’s culinary career began at age 18 when he started to work for an artisanal bakery and fresh pasta shop in Atlantic Beach, Fl. Despite having no practical experience at that age, he quickly showed he was worthy of an apprenticeship with their Master Baker & Pasta Chef, and from there he was off and running. A position followed two years later at the Sawgrass Marriott Resort and Beach Club, and it was there he met his mentor Executive Chef Anthony Pels. A nine year stint at the Marriott would culminate with him leaving the Marriott as Sous Chef, when his mentor Tony Pels opened Mezza Luna in Neptune Beach, Fl. After two years at Mezza Luna, Michael traveled the country honing his craft in hotel kitchens like Marriott, Crowne Plaza, and Four Seasons. Stops in Chicago, St Louis, Washington D.C., and Richmond, VA provided Michael a wealth of culinary experience working in boutique style restaurants, further shaping his cooking style as a chef ... a mixture of new world ingredients, global cuisine, and classic European method. Michael returned to Florida in 2008, and has now joined and leads the culinary team at Eleven South Bistro.

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