Executive Chef Michael J. Beriau has over 35 years of extensive culinary experience. He graduated in the top of his class and was voted the student most likely to succeed from the prestigious Culinary Institute of America in Hyde Park, New York.

Chef Beriau has been at the helm of some of the finest hotels, resorts, country clubs and private clubs throughout New England.

Michael’s areas of expertise include menu design and recipe generation. He is an expert in the art of garde manger and buffet layout, as well as, restaurant plate presentation.

He prides himself on staying current with today’s trends in Regional and Global Fusion Cooking without forgetting his roots in classical French Cuisine and New England Regional Cooking.

Previous to leading the culinary brigade at White Cliffs Country Club, Chef Beriau was the Corporate Executive Chef at Dole and Bailey, Inc. where he gained vast insight into the American Cattle Industry, from seed to stock, to the feed lots and on t  the consumer, as well as, sitting on the Task Force Boards for the National Cattleman’s Beef Association, the American Lowline Cattle Segment, and a Certified Angus Beef Specialist. Michael was the original Research Chef for the now very lucrative National Cattleman’s “Muscle Profiling Project”.

Chef Beriau has and continues to be a keynote speaker for many food-related organizations and performs Culinary demonstrations and lectures throughout the United States and the Caribbean.

He has earned many accolades throughout his distinguished career, some of which are:
*Connecticut Chefs Association: Cordon Bleu Award
*A.C.F. Massachusetts Culinary Association: Chef of the Year 1979
*A.C.F.: Most Artistic Piece of the Show
*IKA HOGA 1988 International Kochkunst Austellung Culinary Olympics, Frankfurt, Germany:

* Gold Medal – Category B
* Gold Medal – Team Competition
* Gold Medal of Honor – Austrian Chefs Society, Innsbruck, Austria
*American Cculinary Federation, Pioneer Valley Chefs Association, 1991 Chef of the Year
*American Culinary Federation National President Jack Braun: President’s Medallion
*Inducted into the American Academy of Chefs – Presidents Gold Medal Award for
Professional Attainment in the field of Culinary Arts
*Culinary Advisory Board Chairman: Worcester Vocational High School
*Culinary Advisory Board: Paul Smith College
*Culinary Advisory Board: Tantasqua Regional High School
*IKA HOGA 2000 International Knockhunst Austellung Culinary Olympics

* A.C.F. Culinary Team U.S.A. 2000 Assistant Manager – Glazing Coach

Salon Culinaire Mondial, Basel, Switzerland,
Team World Champions – Cold Buffet
Scot Hot, Glasgow Scotland
Team World Champions – Cold Buffet
Culinary Olympics, Frankfurt, Germany
Team World Champions – Cold Buffet

*Pioneer Valley Chefs 1999 Chef of the Year
*American Culinary Federation National Award: Northeast Regional Chef of the Year 2001
*Massachusetts Culinary Association President’s Award for Professional Continuing
Education for Others
*Spring 2007 Northeast Regional Culinary A.C.F. Chef Professionalism
*Summer 2007 A.C.F. National Chef Professionalism
*2009 National Presidential Medallion
*2010~Present National Culinary Competition Committee