Mike Moyher, Café Osceola Chef
Chef Michael Moyher started his career at the age of 16 as a steakhouse prep cook. This job sparked a deep interest in the culinary profession that would lead him to culinary school. With a degree in hand, Chef Michael worked various kitchen jobs in Orlando until he landed his first job as a chef—as part of the opening culinary team at Universal CityWalk®. This tremendous opportunity provided the right experience in which his career took off. He assisted in opening Pasta Amore, Jimmy Buffet’s® Margaretville®, Pat O’Brien’s®, and Bob Marley—A Tribute to Freedom℠. He then shifted his attention to banquets for the next five years where the high-volume orders—unlike anything he’d ever experienced to this point—defined him as the chef he is today. Opportunities kept presenting themselves including being tasked to re-open Universal’s Latin Quarter as a restaurant. It was a challenging adventure he’ll never forget. Now his latest adventure has him at Rosen Shingle Creek®. He’s back in a restaurant setting in Café Osceola, yet it’s been an interesting challenge since it’s a mix of banquets-style cooking and restaurant meals.