Michael Coury

About Michael Coury

Michael Coury’s culinary curiosity and appreciation started as a young child when he first learned to cook from his maternal grandfather. As a teenager Michael “stretched pies” on the Jersey Shore boardwalk, worked in local eateries and later bartended. It was then when he was offered an opportunity of a lifetime, to work for the esteemed Chef Craig Shelton at The Ryland Inn who is considered among the masters of French cuisine. Craig Shelton has a resumé that reads like a Who’s Who of the world of haute cuisine, having trained with many of the finest chefs of Europe, such as Joel Robuchon (named “Chef of the Century” by Gault-Millau), and Paul Haeberlin, and Gaston LeNotre.At The Ryland Inn, Michael was given a recommendation by Chef Shelton to Jacque Pepin of The French Culinary Institute in New York City. During his training, Chef Pepin asked Michael to assist with the 80th birthday party for one of Chef Pepin’s close friends - Julia Child. Michael also studied with famed chefs Alain Sailhac and André Soltner. From these master chefs, Michael grew to love the techniques and flavors of French cuisine.Upon graduating second in his class, he went on to work for celebrity chefs Mario Batali, Todd English, Charlie Trotter, Jacque Torres and Alfred Portale. Under their tutelage, Michael continued to perfect his craft. His education continued later at the California Sushi Academy working with Master Sushi Chef Toshi Sugiura as well as attending Toscana Saporita in Tuscany studying its founder, Sandra Lotti.He has cooked for many of today’s hottest celebrities, traveled extensively teaching others around the globe, all while yearning for a place to call home. Through his creativity, passion and unique understanding of food, Michael has earned two stars from The New York Times, has published recipes in La Cucina Italiano and has been featured in Italian Cooking and Living. As the Global Corporate Chef for the Hard Rock Cafe, Michael created some of the hottest ticket items including the “24k Gold Leaf Burger” and “One Night in Bangkok Shrimp”. Michael was the Executive Concept Chef for The Palm steakhouse. His vision, Italian heritage and background is putting The Palm back at forefront of fine dining. The Palm started in 1926 in NYC and was the first white tablecloth restaurant in America acquired by Landry’s in 2020. Landry’s is the largest restaurant group in America. In addition, Michael appeared as a judge on an episode The Next Food Network Star on the Food Network Channel and recently won the Ft. Lauderdale Burger Bash.

Experience

1. Chief Culinary Officer

   Three Stooges Hospitality

   Sep 2025 — Present · Tampa, FL, US

Education

• International Culinary Center

  Grand cuisine

• California Sushi Academy

  Japanese cuisine