Back to Team Profiles
1 / 3

Professional Chef

Michael Trace

Greenville, SC

Born and raised in Evanston, Illinois, Chef Michael Trace began his culinary journey in Chicago as a line cook at The Kerryman. After honing his early skills in one of the city’s most iconic Irish pubs, he relocated to Greenville, South Carolina, where his career flourished. He served as Sous Chef at The Trappe Door before joining Table 301 Restaurant Group, ultimately stepping into the role of Chef de Cuisine at both Soby’s and Jones Oyster Company. Chef Michael’s culinary style is rooted in bold, vibrant flavors. He draws inspiration from Mexican and Latin cuisines and has a deep love for barbecue and meats. Having started his career on the grill, he brings a strong mastery of proteins and a thoughtful, technique-driven approach to every dish he creates. Now venturing into the private chef world, Chef Michael is excited to join EPC and grow his culinary business as a partner within the EPC incubator. He looks forward to bringing his creativity, experience, and passion for hospitality directly into the homes of his clients while helping support and uplift fellow chefs within the cooperative.

Professional Background

Bachelor of Arts in Studio Arts - School of the Museum of Fine Arts, Boston
10 Years as a Professional Chef
Certified ServSafe® Food Manager
Healthy Meal Prep, Private Events, Chef Trade Show Demonstrator
Book Now

Services

Availability Click to expand

S
M
T
W
T
F
S
Available
Booked

Service Area Click to expand

Travels up to 75 miles from Greenville, SC

Fun Facts

Meet Michael Trace

Where are you from?
Evanston, IL
What's your favorite restaurant?
Gino's North
What's your favorite thing to cook for yourself?
I like to keep it simple. Grilled steak with guacamole and rice is always a hit for me.
Why did you want to be a chef?
It was less a want and more the natural progression of things. My father being a baker, and my parents regularly hosting dinner parties. I would help take care of guests and eventually I caught the bug to begin cooking myself.
If you're not in the kitchen - what are some of your hobbies & interests?
I'm a big advocate for the arts. Movies, plays, concerts, museums. It's hard for me to say no to any of those.
Why do you enjoy working for Elite Personal Chefs?
I want to learn as well as teach. EPC provides a space where those two are possible.
What do you love about the Private Chef Lifestyle?
Having given a good chunk of life to working night service in a restaurant, private chef lifestyle is a refreshing opportunity to have a little more control of my time and schedule.