With Michelle Mah's diverse culinary background and deep passion for her work, it comes as no surprise that in 2006 she was named as one of the San Francisco Chronicle's Rising Star Chefs.

Michelle was born in Seoul, Korea and raised in Southern California from the age of 3, when her family immigrated to the United States. After graduating from the University of California, San Diego with a B.A. in Ethnic Studies, Minor in General Literature, and Area of Focus in Photography, Michelle turned to the culinary arts.

She began at Café Japengo with chef Amiko Gubbins, who guided her through the intricacies of working in a restaurant kitchen. Michelle worked plating pastries and as a prep cook, later moving into the Pastry Department.

After Café Japengo, Michelle attended the College of Food in San Diego, graduating with an A.O.S. degree. She then moved to San Francisco to attend the California Culinary Academy (CCA). While at the CCA, Michelle worked full-time at Moose's in North Beach with Brian Whitmer and Jason Miller before working briefly at JohnFrank under Lance Dean Velasquez. For her CCA Externship, Michelle went to St. John, U.S.V.I. and worked at Caneel Bay Resort for 3 months, doing rounds at the Resort's various restaurants.

Returning to San Francisco, Michelle worked at Jianna's in North Beach with Chef Mark Valiani. She then became Sous Chef at the Grand Café in Union Square under Chef Paul Arenstam (now at Americano Restaurant & Bar). After 2 years, Michelle became Executive Chef at Ponzu Restaurant where she gained experience cooking Asian cuisine and learning the varied flavor profiles and regional styles. While at Ponzu, Michelle was named one of the San Francisco Chronicle's 2006 Rising Star Chefs. She was 29 years old.

Michelle's colorful culinary education lends her a unique quality of experience, innovation, and skill, which she brings to her role as Executive Chef at midi, California brasserie. She chooses to use local, sustainable, and organic ingredients whenever possible, giving the traditional French brasserie fare of midi a fresh California flair.