​Chef Michael Wilson


Michael Wilson has been in the restaurant business since his early teens, working in each and every aspect of the kitchen to learn the ropes. After formal training at Washburne in Illinois he moved on to become a chef, working for high volume family-run restaurants. Most notably he rose to the rank of Corporate Chef of the renowned Morton’s of Chicago Steakhouse.

After years in the corporate restaurant world he moved to Key West’s island paradise in January of 1996 hoping to open a restaurant of his own. In usual Key West fashion, he worked several jobs to reach that goal. Ocean Key House, Duffy’s, & Camille’s to name a few. In addition, he operated a catering business! It was through this catering business that he realized his dream. Michael’s ​opened its doors for the first time on January 9, 1997 at 532 Margaret Street. Previously the home to Key West haunts like Blackwell’s Stopover, Curly’s Sandcastle & The Compass Rose, Michael’s now sits nestled on a quiet residential street. Visitors and locals alike venture away from Duval to find Michaels’ garden oasis!
For 18 years it has been an island favorite, receiving such accolades as Zagat’s Top Restaurant in Monroe County, the Wine Spectator Award of Excellence and numerous local’s favorites awards. He is thrilled now to be invited to the Best of the Best at the SoBe Food & Wine Festival! These honors are in themselves, a tribute to his love of the restaurant business and the food industry.

Chef Michael continues to design, invent & refresh the menu. Never satisfied with the status quo, he attentively seeks to simultaneously keep the traditional alive and introduce the latest trends to the island.