Passion, Perseverance, and Plates: Lessons from a Michelin-Starred Chef
- Piece of Cake Staff
- 2 hours ago
- 4 min read
Written by Lindsay Grohs
Ever wondered what it really takes for a restaurant to earn a Michelin star? The answer may surprise you. It’s not just about the presentation, plating, and flavors of dishes, but rather the passion and hospitality of the food and restaurant itself. Michelin chefs spend years of dedication, discipline, and relentless pursuit towards their dreams to win their highly deserved rankings. The journey is anything but easy, but everything and more than worth it. Here’s what one Michelin-starred chef says about separating good cooking from greatness, in the kitchen and in life.
About Michael
Chef Michael Collantes plays many different roles: father, husband, consultant, restaurateur, and Michelin-starred chef with over 20 years of experience in the hospitality industry. Collantes has opened many restaurants and consulted on many projects, all with various concepts. His current ventures include:
Soseki (Orlando, FL): an intimate multi-course modern omakase restaurant
Sushi Saint (Orlando and New York): a teriyaki bar and lounge
Bar Kada (Winter Park, FL): a speakeasy-style sake and cocktail bar
Perla’s Pizza (Orlando, FL): a vinyl-playing pizza bar
Taglish (Orlando, FL): a Filipino-American restaurant
Kaimana Beach (Dubai): a Pan-Asian restaurant with island flair.
Collantes earned his first Michelin star in 2022, about a year after opening Soseki Modern Omakase. Soseki offers an intimate multi-course modern omakase dining experience, featuring some of the best fish from around the world, including local catches from the Central Florida area. In 2023, within three months of the restaurant's opening, Sushi Saint was awarded a Bib Gourmand.
In a conversation with Michael, I got to learn more about his journey, challenges, and successes, and the passion that fueled his ambitions. Collantes has always had a knack for cooking. However, this passion really took off after high school when he went to culinary school. Throughout and after culinary school, Collantes worked for various restaurants, honing and building his skill set. During this time, Collantes had the opportunity to work with world-renowned chefs such as Wolfgang Puck, Joel Robuchon, Eric Ripert, and Masa Takayama. In addition to his culinary experience, Collantes also spent time working in commercial real estate, a move he credits with helping him better understand the business and operational side of running restaurants. All of these experiences have shaped him into the chef he is today.
In addition to opening and operating restaurants, Collantes has a family of his own. This shows that his dedication and love spread beyond the culinary field and into every aspect of his life. His ability to balance both family and career is admirable! It reflects that same passion, discipline, and care that define his cooking.
Chef’s Secrets
After years of experience in world-class kitchens, learning from some of the best chefs in the industry, and spending time in the commercial real estate world, Collantes has gained insights that extend far beyond cooking. His advice can be applied to future chefs, restaurateurs, and even entrepreneurs. Some powerful lessons he shared with me during our conversation were as follows:
1. Seasons for Everything: Following culinary school, Collantes was hustling, often clocking 80-hour work weeks. During this period, he worked at L’Atelier, Joël Robuchon’s acclaimed restaurant at the MGM Grand in Las Vegas, among other stages and culinary gigs. He maintained this schedule well into his late twenties, until he realized he was ready to settle down and have a family. This is when commercial real estate entered the chat. Collantes spent several years working in real estate, learning the business and operational side of restaurants while balancing life at home. Reflecting on that chapter, Collantes told me that there are seasons for everything. Seasons when you have to grind to build foundations for your later successes and dreams, and seasons that will be slower, allowing space for different types of growth.
2. Get Comfortable with the Uncomfortable: During his time at L’Atelier, Collantes was pushed to limits he had never experienced before in the world of luxury fine dining. Though this experience was anything but easy, Collantes said the lessons he learned at L’Atelier became foundational to his career and skill set moving forward. Being forced outside of his comfort zone challenged him to grow in ways he may not have otherwise, proving that discomfort can often be one of the greatest teachers. It’s important to apply this mindset to all aspects of life because being uncomfortable means you’re growing! Whether it’s taking on a new role, learning a challenging skill, or facing unexpected changes, leaning into discomfort builds resilience and opens the door to greater opportunities.
3. Chase the Passion, Dream, and Continuous Learning: Collantes is the remarkable chef he is today, not just because of his culinary talent, but because he never stopped chasing his dreams. Throughout his career, he intentionally took steps that brought him closer to his ultimate goal of being a Michelin-starred chef. His relentless work ethic and ability to seek out experiences that aligned with his ambitions allowed him a powerful advantage in developing the skills necessary to turn those dreams into reality. Collantes emphasized the importance of maintaining an open mind throughout your career. He believes that you should always be willing to learn because you never know which experiences or lessons might expand your skill set in unexpected ways.
4. Find your Niche & Tribe (and stick with it): Jumping from one job (or industry) to the next is common, especially early on in your career. Collantes’ advice is to first take a little time to discover your true passion and purpose in the workforce, then seek opportunities that align with those ambitions. Once you find the right fit, commit to it. Stay long enough to learn, grow, and absorb everything you can before moving on to the next chapter.
5. Drive > Talent: You can teach skill, but you can’t teach passion, drive, or love for what you do. Collantes emphasized that managers and employers often value a strong sense of motivation and interpersonal skills over raw talent alone. With dedication and hard work, you can develop your abilities, but genuine drive is what truly sets you apart.
Conclusion
Collantes' journey can be a source of inspiration for those seeking to turn their dreams into reality. His story is a reminder that success comes from perseverance, humility, and a continuous desire to learn and grow. Ultimately, his path shows us that with passion and purpose, nearly anything is possible. So get clear on your goals, step outside your comfort zone, and keep chasing your dreams!
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