Michael Webb has been cooking across the Monadnock Region for the past sixteen years, beginning at the age of 14. He started in small cafes cooking breakfast and lunch, and then moved on to the art of pizzas at a traditional Italian restaurant, Aqua Bistro. In 2004, Mike went to work at Pearl Restaurant and Oyster Bar (awarded "Best New Asian Restaurant" by New Hampshire Magazine), specializing in
Contemporary Southeast Asian cuisine, where at the age of 21 he took over as executive chef. Mike has received several acknowledgments over the last ten years, including: write-ups in Yankee magazine; a three page article featuring his recipes in New Hampshire Magazine; a gold medal from "TV Diner with Billy Costa"; and a nomination as Best Chef in NH by the New Hampshire Restaurant and Lodging Association, finishing in the top three. In 2008, Mike attended the Terra Madre food conference in Turin, Italy, as the Chef Delegate for Slow Food Monadnock. This is the world's largest gathering of artisans, food growers, food producers, cooks, and students, joining together to discuss food systems and the impact they have on our culture and the environment across the world. Michael has been catering for five years in Southern New Hampshire and the Greater Boston Area, specializing in small and large events including: dinner parties, anniversaries, weddings, corporate lunches and meetings, company outings and more. Menu options feature Southeast Asian Cuisine, Traditional Italian, Mexican and American with an emphasis on quality and diversity. Catering by Michael Webb is a full service catering company covering all aspects of the event, including planning, equipment, food and beverage service and cleanup. Michael is also currently co-owner of Francestown Village Foods, a local New Hampshire company making hand crafted frozen entrees sold regionally, in seven states and growing, including stores such as Shaw's and Star Market, Hannaford, Market Basket and Wal-mart.
