About The Chef

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 stock to the feed lots and on to 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:

• IKA HOGA 1988 International Kochkunst Austellung, “CulinaryOlympics”, Frankfurt, Germany:
  • Gold Medal – Category B
  • Gold Medal – Team Competition
  • Gold Medal of Honor – Austrian Chefs Society, Innsbruck, Austria
• American Culinary Federation, Pioneer Valley Chefs Association, 1991 Chef of the Year
• American Culinary Federation National President Jack Braun: Presidential Medallion
• Inducted into the American Academy of Chefs – Presented the Academy Medal of Honor
• ACF Chapters of New England President’s Gold Medal for Professional Attainment in the field of Culinary Arts
• 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
• March 2007:  ACF Northeast Regional Chef Professionalism Award
• July 2007:  ACF National Chef Professionalism Award