Michael is a member of the Executive Team, overseeing operations and advocacy. He leads the end-to-end process of getting food to service users - from sourcing and production to distribution across Edinburgh - while working on cross-sector partnerships to tackle food insecurity. A former chef with over twenty years' experience, including nearly a decade in Spain and a role at the twice world-ranked Celler de Can Roca, Michael holds an MSc in Gastronomy from Queen Margaret University.