Michael Kramer grew up in Los Angeles, California, an avid surfer and outdoor enthusiast. After years of competing as a semi-professional cyclist, Kramer shifted his competitive drive into a completely new career--that of a world-class chef. He earned an associate degree in culinary arts from the California Culinary Academy in San Francisco in 1991.
Kramer trained under some of the country's most impressive chefs, including Roland Passot of La Folie, Wolfgang Puck of Spago and Dean Fearing of The Mansion on Turtle Creek. From each experience Kramer came away with newfound expertise: from Passot, he learned the art of butchering; from Puck, how to make sauces; and from Fearing he developed his style of full-restaurant management.
Kramer focuses entirely on the value of ingredients, creating elegant, modern dishes, with clean flavors and stylish presentations. Drawing on French techniques and West Coast roots, Kramer has developed a style that he calls, "Progressive American Cuisine."
Chef Kramer is the owner of The Tasting Room and now the new Felix 55. Chef Kramer donates his time to Recipe for Success Chefs in Schools at MacGregor where he teaches a fourth grade class every month.