Michael Slavin

WORK HISTORY

EDUCATION

SKILLS

ABOUT MICHAEL SLAVIN

Michael Slavin is the Vice President of Culinary & Menu Innovation for the Houlihan\'s, J. Gilbert\'s and Bristol Seafood concepts. Prior to that he was the Corporate Executive Chef of Product Development and Menu Innovation for Applebee’s Services Inc. In that role, Michael was responsible for ideating between 200-300 menu items annually and working cross-functionally with multiple internal teams to ensure seamless rollout during key campaign windows. Michael was chef lead for consumer insights research and works seamlessly with vendor partners to execute over 40 vendor capabilities sessions each year. He has most recently been named a member of the Flavor & The Menu culinary advisory board. Michael has been featured in national publications such as FSR- Full Service Restaurant magazine and Nation’s Restaurant News.Chef Michael began his training at the Culinary Institute of America and has worked in various segments of the industry including fine and casual dining, hotels, and casino\'s—spending 2 years as Executive Chef of MLB Kansas City Royals and Kauffman Stadium.In 2012, Michael was chosen as a culinary spokesperson for Applebee’s, and appears in several television and internet spots for the company. His set experience includes “Chef on Set” designations for both video and still shoots, and he has participated in several tapings for Jimmy Kimmel Live and ESPN Sports Center.Prior to Applebee’s, Michael helped with the creative menu development for BRGR Kitchen & Bar which was honored as Kansas City Magazines “Best New Restaurant” for 2010 and The Pitch Magazine “Best Burger” for 2010. In 2008 Chef Michael completed Pro Chef Level II at the Culinary Institute of America where he earned his Culinary Degree in 1990 with high honors; he is a member of the American Culinary Federation.