Chef Michael Kramer grew up surfing the California coast. He also became an amateur cyclist who was very disciplined and focused in his training. When Kramer moved into the culinary world he brought the same passion and focus to his work in the kitchen.
A graduate of the California Culinary Academy in San Francisco, Chef Michael Kramer spent his apprenticeship at La Folie restaurant under legendary French Chef Roland Passot where he learned essential cooking techniques, butchery, and, most importantly, seasoning.
Following graduation, he moved on to Wolfgang Puck’s Spago in Los Angeles and then to the famed Mansion on Turtle Creek in Dallas under celebrity chef Dean Fearing. After his tenure at the Mansion, Chef Kramer was recruited to be the Executive Chef at McCrady’s in Charleston, SC. As Executive Chef he earned national acclaim, including AAA 4-Diamond award, inclusion as one of Esquire Magazine’s “Best New Restaurants” and Charleston Post and Courier’s “Restaurant of the Year”. In 2007, Chef Kramer moved to Houston to take over as Executive Chef of Hotel Icon and the award-winning “Voice restaurant, again quickly gaining national acclaim with numerous awards and accolades, including another coveted slot as one of Esquire Magazine’s “Best New Restaurants” and selection as one of Travel and Leisure Magazine’s “50 Best New Restaurants in America”. Recently, Chef Kramer has opened the Tasting Room at City Centre in Houston. He comes to Table 301 Restaurant Group after most recently working as Executive Chef for the Compass Group in Houston.
In April 2013, Chef Kramer moved to Greenville, SC to take a position with Table 301 Restaurant Group. In addition to being the Executive Chef at The Lazy Goat, Chef Kramer also works in culinary operations for Table 301. He helps execute culinary strategies and is instrumental in creating and developing new menu items and concepts. He also develops training procedures and acts as a point of contact for questions and concerns related to the restaurant group’s culinary direction. His first focus was mentoring the talent at the restaurant group’s newest concept, Passerelle, a French and European-inspired bistro that opened in June 2013 in Falls Park, the crowning jewel of Downtown Greenville, SC, as well as working to expand and enhance the company’s full service catering division, Table 301 Catering.
Chef Kramer has participated in a number of food festivals and events across the country including Atlanta Food & Wine, Charleston Wine + Food Festival, Taste of Derby at the Kentucky Derby, Euphoria, Asheville Wine & Food Festival, Beaufort Wine and Food Weekend, Gourmet and Grapes, and more.
Kramer has one son, Evan. At home in Greenville, he enjoys riding and racing bikes whenever possible and hanging out with his dog Buddy.
