Michael Behmoiras was born to cook. Growing up in a family that loved creating in the kitchen, he was a natural to pursue culinary school at Johnson & Wales University in Rhode Island. He has since held many prestigious kitchen positions up and down the East Coast, collecting a breadth of experience and knowledge. “I have taken bits and pieces of every place I’ve worked and every chef I’ve worked for to craft the way I cook,” Behmoiras says.
That experience began under chef Norman Van Aken at Norman’s in Miami and continued in New York City at Union Square Café, Quality Meats and Lunetta. After moving to Atlanta, Behmoiras worked for Wolfgang Puck Catering at the Georgia Aquarium. The opportunity to reopen The Bank Food and Drink as executive chef lured him to Pearisburg, Virginia, for a while, but he returned to Atlanta to join the opening team for Smokebelly’s sister restaurant, The Southern Gentleman, as sous chef. He was promoted to chef de cuisine there in 2015. In 2016, was promoted to executive chef of Smokebelly. As of this month he has moved to Charlotte to continue his culinary career.