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Michael Ty
- Male
- Las Vegas, Nevada
- United States
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- About Me:
- Michael Ty was born of Chinese parents in Manila, Philippine, the third of six children. His father is a physician and his mother is a musician. His family immigrated to the United States in the 1966 and settled initially in Waterbury, Connecticut. In 1968, they moved to Waverly, New York where he resided till his move to Las Vegas in 1975.
Michael received his Associate of Science degree in Culinary Arts from the State University of New York (SUNY) at Cobleskill in 1973. He continued his education with coursework at the University of Nevada Las Vegas in the Harrah’s College of Hotel Administration Food and Beverage Program.
One of the highlights of his career at Caesar’s Palace here in Las Vegas moving up through the ranks until he was promoted to Executive Chef in 1982 and Food Director in 1985. In 1989 he assumed the position of Executive Chef at the world renowned Desert Inn. From 1996 to 2000 Michael served as Executive Chef of Lawry’s The Prime Rib. Currently he owns and operates Hospitality Culinaire, Inc. and MT Cuisine, LLC both here in Las Vegas.
The American Culinary Federation (ACF) has recognized Mr. Ty with a wide variety of awards over the years including: ACF Western Region Chef of the Year in 1991, 1994, and 1997; ACF Western Region Chef Professionalism Award in 1991; induction into the American Academy of Chefs (the Honor Society of the ACF) in 1991; American Academy of Chefs Chair’s Medal in 1996; ACF National Chef of the Year in 1997; and numerous ACF Presidential Medallions.
Michael has served as Chairman of the Board of the ACF, President of National ACF, President of the Las Vegas Chapter of ACF, the National President of the ACF Chef and Child Foundation. He serves on the Advisory Boards for SUNY at Cobleskill, UNLV Harrah’s College of Hotel Administration, the Art Institute of Las Vegas, and Le Cordon Bleu College of Culinary Arts Las Vegas.
He received an Industry Achievement Award from the Food and Beverage Program at UNLV. He served as Distinguished Visiting Chef at Johnson and Wales University where he also received Honorary Doctorate degree. The Las Vegas Chamber of Commerce presented him a Community Achievement Award.
In September of 2008, Michael was inducted into the State University of New York, School of Business Hall of Fame. This award recognizes graduates who have obtained outstanding achievement in a specific field of endeavor, in civic affairs, in humanitarian affairs, and or in activities which merit special recognition.
Michael is the father of four children ranging in age from 15 to 28 years
- What is your favorite recipe creation?
- Lobster Treasure Pouch
- When did you enter the Culinary Profession?
- 1969
- Who is your favorite Musical Artist?
- Cat Stevens
- If you could have dinner with any three people who would it be and why?
- Bert Cutino, Harry Brockwell and Dieter Preiser
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I just wanted to say thank you for your part of the very successful National Convention we just enjoyed out in Anaheim, CA. It was great to meet with old friends, make new ones, be part of some excellent seminars and a dual highlight for myself as being Inducted into the AAC and of course our Chapter of the Year recognition. Thank you.
Mr. President, just checking in to make sure you received the letter i sent over to you, hope all goes well, thanks, for your busy time, Phillip l. Salinas, CEC,CICP,SSCI
I am Chef Phil Salinas, and would like to send you something I would like for you to read about a close friend of mine, but I am not sure of how to send it to you, Do you have an e-mail established i could send to you . Thanks, again, Phillip L. Salinas, CEC
Looking forward to meeting you at the US Army Culinary Competition.
SSG Guy Winks
Congratulations and best wishes for the years ahead, we are in good hands.
I wanted to wait until the initial hoopla calmed down to congratulate you on your new position. I am so proud of you and all of the hard work that you have done to secure your win. I am honored to have helped in even the smallest way. I look forward to working with you in future. As always, do not hesitate to call on me for assistance. Can't wait to see you in Orlando. Have a safe trip.
Congratulations!!
Ann
Chef Ray L. Duey, CEC
www.chefgarnish.com
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