Michael's journey to farming was anything but linear—though it was always grounded in a deep respect for nature, craftsmanship, and the interconnectedness of land and Spirit. Raised in Atlanta, he grew up working on construction sites with his family’s multigenerational business, where he developed a love for building and design. Summers often included time on his grandfather’s hobby farm, a cherished experience that sowed early seeds of land stewardship.
He went on to study Interior Design at the American College of Art and honed his aesthetic eye while working with commercial interiors firm Brooks-Burr. From there, he returned to lead residential construction projects across Metro Atlanta—bringing together creativity and structure with a hands-on, solutions-driven approach.
Between Design and Construction, Michael also spent years immersed in the culinary world. He served as chef tournade at Atlanta’s acclaimed Restaurant Eugene, worked in food and beverage for luxury clubs across Highlands and Cashiers, NC, contributed to culinary-focused events and catering companies, and partnered with the historic Biltmore Estate. These experiences deepened his appreciation for seasonal ingredients, regional foodways, and intentional hospitality.
South Fork Foods is the synthesis of these experiences. As a grower, designer, and land steward, Michael brings thoughtful attention to the smallest details while keeping a clear eye on the big picture. He believes deeply in regenerative practices, working with the land—not against it—to cultivate vibrant, nutrient-rich crops that reflect a sense of place.