Chef Michael Sader joins catering services
As part of the reorganization of the catering department, BGSU Dining has announced the addition of Chef Michael Sader as interim catering director.
"With the addition of Michael Sader to our campus team, BGSU Dining is well positioned to fulfill its commitment to an enhanced culinary experience complemented by excellent customer service to our students, staff, faculty and campus guests," said Michael Paulus, director of BGSU Dining Services.
Sader’s career started over two decades ago and has had some remarkable turns and twists along the way, from being chosen to cook the Emperor’s Dinner in Beijing, to making Julia Child’s 83rd birthday cake using her own recipe. He has worked alongside celebrity chefs Thomas Keller, Wolfgang Puck, Patrick Clark, Nancy Silverton, Rick Bayless and Gail Gands.
Sader has twice been a part of the Napa Valley Wine Auction and has participated in the Masters of Food and Wine in Carmel, Calif., worked with chefs Charlie Trotter and Francois Payard at the Open Hand event in San Francisco, and been part of Williams Sonoma co-founder Chuck Williams’ 75th birthday party.
Finally, he opened a restaurant for Kimpton Group in Seattle, garnering accolades such as Best New Restaurant, Best Catering and Banquet and Best Breakfast and Brunch, for two years each.
After three years, Sader moved back to Bowling Green and became the executive chef and general manager of Nazareth Hall in Grand Rapids, where he was able to learn more about the local grower scene. He then opened a number of widely know restaurants in the area including Cohen and Cooke, Cosmo’s Coffeehouse, El Mercade Taqueria and finally Gianno’s Italian Bistro.
Within a few years, he realized it was time to spend more time with his family, and accepted a position as the senior culinary instructor at Penta Career Center, teaching high school culinary arts.
“Today, Bowling Green State University Dining is excited to welcome Chef Sader to its team as the interim director of catering,” Paulus said.