After two decades in the industry, Michael Goralski knows that success comes from working with creative people. Mentoring his team is one of his most significant responsibilities as Executive Chef – and he has a lot to offer, having never been shy about employing cutting-edge culinary techniques. In Maui, he mastered sous-vide: the slow, vacuum-bag cooking method which works wonders on Rocky Mountain elk and buffalo. He also dresses up dishes with balsamic caviar and other dazzling elements of molecular gastronomy that impress foodies and chemistry professors alike.