Michael Boyer

Chef Michael Boyer is a graduate of the Culinary Institute of America. He was born, raised and is currently located in Massachusetts after many relocation opportunities in Chicago, California, and Seattle.

He’s been the Corporate Research and Development Chef at Nordstrom Restaurant Group for the past 3 years, with 11 additional years as a Chef for the Group. Throughout his 14-year career, the culinary team, restaurants and specialty coffee bars have remained true to featuring the highest quality ingredients in each of Nordstrom Restaurant Group’s from scratch food and beverage recipes. 

“Throughout the innovation process, we remain focused on developing modern twists on classic profiles with approachable and craveable flavors and texture combinations. These core principles are highlighted in our Crispy Parmesan Potatoes, featured as a starter or side to our Steak Frites with peppercorn Demi glacé. We bake and twice fry Idaho® potatoes and season generously with our signature ‘Salt & Pepper Crush’ spice blend, Belgioioso Parmesan, rosemary and sage. Visit your local Nordstrom location to enjoy with your friends and family.”