Michael Kramer, Voice Restaurant & Lounge
Chef Michael Kramer is one that embarks on one challenge after another. An ardent chef, he is constantly striving for perfection in every dish that he creates. Growing up in Los Angeles, California, was an avid surfer, and outdoor enthusiast. After competing as a semi-professional cyclist for a number of years, Chef Kramer shifted his competitive drive into a completely new career 0 that of a world class chef. He received an associate degree in culinary arts from the California Culinary Academy in San Francisco in 1991. Since then, Chef Kramer has risen to the top of the culinary world, and has become one of the most recognized and respected chefs based in the southeast.
The young chef boasts an impressive pedigree of training under some of the country's most prestigious chefs, such as: Roland Passot of La Folie, Wolfgang Puck of Spago and Granita, and Dean Fearing of The Mansion on Turtle Creek. He immersed himself in the teachings of these great culinary luminaries and borrowed techniques from each one of these chefs. From Passot he learned that art of butchering, and learned how to be precise and efficient with seasoning and his recipes. From Puck, he learned the art of making sauces, and working efficiently on the hot line. And from Fearing, Chef Kramer learned to look at the big picture, and developing his style of management, in the running of the brigade, and developing synergy between the kitchen and the service staff, in order to create the 5 star dining experiences. In 1999, Chef Kramer was recruited by McCrady's to man the stoves and oversee the kitchen.
Through his culinary journey, ingredients have become the base of Chef Kramer's cuisine. His style stands out from the rest as he creates elegant, modern dishes, with clean flavors and stylish presentations. Drawing on French techniques, and West Coast roots, Kramer has developed a style which he calls Progressive American Cuisine.
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