Executive Sous Chef
In 1994 Chef Michael left his home town of Dayton Ohio headed for Missoula Montana. In 1997 he graduated from Missoula College with a degree in Culinary arts. After graduating from Missoula College he moved to Portland Oregon and graduated top of his class from Western Culinary Institute. Chef Michael Hanaghan spent three years in Portland Oregon where he learned many things in the Pacific Northwest that he was excited to share.
Few chefs are fortunate enough to start their careers straight out of the gate with a culinary master. Call it luck or fate or tenacity, Michael Hanaghan had what it took to put his diploma to the test under the tutelage of Thomas Keller. As a new graduate of the Western Culinary Institute in Portland, he wrote a persuasive letter to the Thomas Keller Restaurant Group. And before he knew it, he found himself doing an externship at Bouchon and The French Laundry in Yountville, CA.
Over the course of 10 years, he ripened his skills at several positions within the organization. Also working in Thomas Keller’s east coast properties, Bouchon Bakery and Per Se in New York. He developed a love for charcuterie and subsequently implemented the first charcuterie program within the Thomas Keller Restaurant Group at Bouchon Bistro.
In 2009, Portland came knocking back on his door, with the opportunity to consult at Ten-01. Eager to get back to the Pacific Norwest, Michael joined the restaurant as Executive Chef role for a year and a half. At Brasserie Montmartre, he put his American touches on the French brasserie menu with an attention to detail and an eye on big flavors that hearken back to his Keller Days.
With a love of food and wine, sunshine and being surrounded by friends and family, Chef Hanaghan with his wife Jessica were excited to return back to the Napa Valley. Many people come to Napa Valley for great wine and great food and Michael felt honored to be a part of that. After returning to Napa Valley Chef Michael helped Five Dot Ranch, a small local cattle ranch open their butcher shop in the Oxbow Public Market in the heart of Napa Valley. After great success he then helped open a small restaurant onto the butcher shop of Five Dot Ranch.
After the adoption of their daughter Chef Michael and his wife Jessica wanted a small town to raise their daughter. What better place then Missoula Montana? Chef Michael feels truly blessed to be back “home” where his culinary journey started with a team of professionals that truly cares about the guests and the hospitality industry.