Michael Cartwright graduated from Columbus State Community College with a degree in Hospitality Management.  He is a certified chef and a member of the American Culinary Federation.  Although cooking is his first love, it is his second career.

In 2005, he relocated to Ohio from Andros Island in The Bahamas. His placement during culinary school was with Medallion Country Club as a banquet chef.  His prior culinary experiences include Embassy Suites Hotels and The Wexner Medical Center (The Ohio State University Teaching Hospital) as a Food Services Manager.  While at Wexner Medical Center, he oversaw meal preparation and delivery of over 4,000 meals per day.  Bringing his vast background experiences and creativity to the public school setting has been professionally fulfilling.  Balancing nutritional guidelines and striving for student satisfaction is a challenge he meets with enthusiasm each day.  Keeping the kitchen environment dynamic and creative is his goal.

Michael resides in Johnstown with his wife, and together they enjoy traveling and spending time with their adult children.