Michael Harrison
Opening GM/Chef · Palmys
San Diego, CA
In My Own Words
As an avid Skateboarder and Snowboarder, I have extensive knowledge and personal experience in the Action Sports Industry. I started skateboarding and snowboarding around the age of 10, competed at a national level for many years, and 25 years later continue to have a passion for both. During high school I chose to work in the Hospitality Industry so I could snowboard every day and still work evening shifts. Taking this path led me to a Culinary School in Denver, which also allowed me to continue snowboarding. As I pursued more within the Hospitality Industry I was able to successfully build a career opening multiple restaurants and breweries and earn a Black Belt Certification in Lean and Six Sigma. All of which I have utilized to increase revenue and eliminate waste in excess of $100k for several companies. As my life has evolved over the years, so have my career goals. With a son that is growing up way too fast, and countless late nights in restaurants, I am looking for a career change to the industry that I fell in love with so many years ago. Although, on the surface, my career experience is not in the Action Sports Industry, I bring a wealth of knowledge with regards to business practices & interpersonal skills.
Work Experience
Opening GM/Chef
Palmys2021 – 2022
• Sourced and managed all products and vendors. • Led training for all staff and developed all systems of operations and standard operating procedures for startup restaurant. • Managed all day-to-day operations.
Chef/FSM
UCSD Health2019 – 2021
• Led a team of 150 employees serving 500 patient rooms, a café serving 3000+ employees/visitors daily, catering and coffee juice bar operations out of a "from scratch" kitchen exceeding $25mm. • Implemented processes that eliminated waste, saving over $100k annually.
General Manager
Pacific Pizza and Brew2018 – 2018
Developed leaders and enhanced profits through goal-oriented process improvements and the elimination of waste for a high-volume scratch kitchen.
General Manager
The Cottage2016 – 2018
• Director of operations grossing over $3.5 million per year and earning multiple breakfast awards. • Improved processes to reduce labor by over 3% annually.
Executive Chef/F&B Director
Worthy Brewing Co2012 – 2013
• Project management during build out with vendors and contractors. • Development of all processes and training for operation. • Tripled projected sales of $1.1mm to over $3.5mm in first year.
Executive Chef
Athletic Club of Bend2010 – 2012
• Re-branded health club restaurant and café. • Developed procedures for all BOH operations, conducted training and lead weekly team meetings. • Developed and maintained financial goals.


