Chef Michael Smerda was born in Augsburg, Germany, in 1974 and trained in Munich's Michelin kitchens — including Käfer and Dallmayr — before bringing his European-fusion style to Miami. A senior sous chef at COYA, executive chef at the Sagamore Hotel, and chef-owner of Chefs Ink Catering, he writes fiction about the rooms most people never get to see. His debut novel, The Rise and Fall of a Kitchen Tyrant, was followed by The Memory Menu. He lives in North Miami Beach.
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