Memories, desire, and exploration are all factors that fed into Chef Michael Hadobas’ desire to become a chef. For Hadobas, the kitchen is so much more than just a workplace. 

“I always knew I wanted to be a chef,” Hadobas said. “I think it comes from a lot of memories baking in the kitchen with my mother and grandmother when I was younger, as well as being so blown away by the things I was seeing on Food Network as a kid.”

Hadobas took a unique approach when it came to entering the culinary field. He worked towards becoming a pastry chef while gaining knowledge and obtaining the skills of an executive chef before becoming one later in his career. 

“I consider myself to be a pastry chef, baker, and chocolatier,” Hadobas said. “In a restaurant, there is a saying that the pastry chef must know how to do the chef’s job, but it doesn’t work the other way around. So while I’ve always specialized in pastry, I do have broad experience in the kitchen as well.”

From cooking to baking, Hadobas has had the opportunity to work with many different culinary mentors throughout his career—each leaving a mark on his journey and shaping him into the talented chef and mentor he is today.

“Lee Hefter and Rachel McKinley have had the biggest impact on me as a chef,” Hadobas said. “I worked with Chef Lee at Wolfgang and he was tough, but an amazing mentor. He helped me bridge the connection between my experiences and my food. Rachel McKinley is the most talented chocolatier I have ever worked with; she’s just a wealth of knowledge and the kindest, most supportive person I’ve ever met.”

His dedication to the craft has been evident throughout his career, and that diligence has garnered positive attention more recently, with co-workers like Chef Kimberly Bakke praising his work.

“I think if I had to describe Hadobas in one word, it would be ‘driven,’” Bakke said. “I’ve never met someone in my entire life that’s more focused on being the best they can be than him, and it’s something I deeply appreciate. Hadobas is a first-hand look at where determination, drive, and focusing on your passions can get you, and I couldn’t be happier to call him my co-worker.”

From learning from mentors to becoming a mentor, Hadobas continues to transform the culinary lives of others. He helps students build the skills they need to pursue an occupation in the culinary field, encouraging them to push their boundaries while mastering the foundations.  

“I want to build as many young chefs as possible,” Hadobas said. “I love my job currently—particularly that my students get actionable, employable skills that they can utilize in so many ways. While I don’t think I’ll teach for CCSD till the end of my career, I want to make as big of an impact as I can while I am here.”