Today we’d like to introduce you to Michael Santos.
Hi Michael, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
Absolutely. My journey began in high school, where I balanced academics with washing dishes at local restaurants in Burlington and Elon, North Carolina. At the time, I was training with the goal of running Cross Country and Track at the collegiate level. Dishwashing was the perfect part-time job—it allowed me to earn while staying committed to my training.
Eventually, I realized that competitive running wasn’t the path I wanted to pursue. However, my appreciation for fine food and hospitality only deepened. Being of Portuguese descent, I grew up in a household where food, family, and friendship were central to life. Our home was often filled with the aromas of traditional Portuguese dishes, and my parents regularly hosted gatherings that brought people together around the table. I came to see food as a universal language—one that could bridge differences and offer comfort, even during life’s toughest moments.
🎶 Music has also been a lifelong passion. Whether I’m cooking or playing guitar and singing, those are the moments when I feel most at peace. Food and music have always been my escape—and sometimes, they beautifully intertwine.
After high school, I enrolled in the Culinary Arts and Management program at Alamance Community College. Though I had aspirations to attend Johnson & Wales, a Polish Master Chef I worked under—Chef Merick—encouraged me to consider ACC. He assured me the program was excellent and offered me the chance to train under his guidance at The Summit restaurant in Burlington. Financially independent just two weeks after graduation, this path made sense—and it turned out to be one of the best decisions I’ve ever made.
I immersed myself in every opportunity to grow. I apprenticed at Sedgefield Country Club in Greensboro, competed in culinary competitions during my final year at ACC, and eventually earned a spot in a prestigious apprenticeship under German Master Chef Ernest Gohel near Freiburg, Germany. Chef Gohel, one of only 33 certified master chefs in the world at the time, offered me room and board and a modest stipend to train in classical French and German cuisine. The experience was intense—split shifts six days a week with one day off—but it was transformative.
I later staged in France before returning to the U.S. due to financial constraints. Back home, I reconnected with my instructors at ACC, who introduced me to a bridge program with East Carolina University. There, I earned a bachelor’s degree in Hospitality Management with a minor in Business.
While completing my degree, I served as Executive Chef at Christine’s Fine Dining inside the Greenville Hilton for over three years. During that time, I had the honor of cooking for numerous celebrities, including Michael Jordan (annually for the Michael Jordan Golf Classic), Ron Harper, Damon Wayans, Jerry Rice, Mario Lemieux, and Gladys Knight.
Would you like me to format this into a more formal profile, resume-style bio, or even a press release? I can also help with trimming it down or expanding certain parts depending on your audience.
🍽️ From Restaurateur to Personal Chef: Michael Santos’s Culinary Evolution
In 2002, I took a major step forward in my culinary career by purchasing an established restaurant in Greenville, North Carolina—Chef’s 505 Restaurant—alongside a college friend and former coworker. Three years later, we expanded by opening a high-end martini bar next door called The Lounge at 505. This venture allowed me to dive deeper into my love for music, as I personally booked all the live acts and curated a unique experience that blended fine dining with vibrant entertainment. It was a thrilling and successful chapter.
In 2007, we launched a sister restaurant in Morehead City called Chef’s 105, where I helped manage operations for several years before selling my shares to my original partner. I retained full ownership of Chef’s 505 and continued running it until around 2011.
After years of managing multiple restaurants, I found myself stretched too thin and decided to take a step back. Just weeks after closing Chef’s 505, I was invited to cook a private, high-end dinner for a small group. That evening reignited my passion—it reminded me why I became a chef in the first place. The intimate, immediate gratification of cooking for clients in their homes was a breath of fresh air.
One of the guests, a physician, asked if I’d consider cooking for his family regularly. That opportunity opened the door to the world of personal chef services and boutique catering. I began cooking weekly for several families, which eventually led to traveling with them during vacations, providing food and entertainment. As demand grew, I relocated to Raleigh to tap into a larger market.
While building my client base, I also taught culinary arts part-time for four years at The Art Institute and The Chef’s Academy. In 2017, I opened a commercial commissary kitchen—now home to Meez Market and Catering. Today, we rent space to four food trucks and operate as a collaborative community of chefs.
👨🍳 About Meez Market and Catering
Meez Market and Catering offers:
Personal Chef Services for families and individuals
Corporate and Private Catering for events of all sizes
Specialty Dinners including wine, beer, and bourbon pairings
Ethnic and Global Cuisine, tailored to client preferences
Prepared Meal Services with weekly delivery options
Travel-Based Culinary Services across North Carolina and beyond
Our motto: “If the food isn’t sexy, we don’t touch it.”
We pride ourselves on versatility and a commitment to excellence. Our chefs often serve clients simultaneously across the state—from Raleigh to Greenville, New Bern, Atlantic Beach, Emerald Isle, Morehead City, Beaufort, the mountains, and even internationally.
Over the years, I’ve had the honor of cooking for high-profile clients, including MrBeast, for whom I prepared meals for nearly two years. Due to NDAs, many names remain confidential, but the experiences have been unforgettable. I’ve catered intimate specialty dinners, curated wine and bourbon events, and even performed live music while cooking—combining my two greatest passions in one unforgettable experience.
🎶 Eat, Drink, and Listen to Music: The Culinary & Musical Journey of Michael Santos
I never imagined that one day I’d be performing music, cooking professionally, and building such meaningful relationships through both passions. Over the years, I’ve been fortunate to collaborate with incredible musicians and perform on stages of all sizes—locally and beyond. Today, you can find me playing solo gigs across the Triangle, or performing with my talented crew in duo, trio, or full-band formats. We’re available for public events and private bookings, always eager for the next adventure in food and music.
Our team is deeply involved in local charities, donating our time and talents to support causes close to our hearts. Whether it’s cooking for a fundraiser or performing at a community event, we believe in giving back through the gifts we’ve been given.
📱 Follow us on social media to stay connected:
Facebook: @michaelfsantos | @chefmikesantos | @mikesantosmusic | @meezmarketandcatering
Instagram: @letsmeez | @chefmikesantos | @mikesantosmusic
We all face challenges, but looking back would you describe it as a relatively smooth road?
Not at all. The culinary industry is one of the toughest—physically demanding, mentally exhausting, and financially challenging. Rising food costs, staffing shortages, and the relentless pace of the business make it hard to stay afloat, let alone thrive.
But I believe the struggles I faced early on gave me the grit and resilience to push forward. This lifestyle isn’t easy, but when you love it—when you breathe it—it becomes part of who you are. If I were in another industry, I’d still give it my all, but I wouldn’t be fulfilled. For me, happiness is everything. It’s not about material success—it’s about the experiences, the relationships, and the joy of doing what you love.
Can you tell our readers more about what you do and what you think sets you apart from others?
We’re not your typical catering company. Here’s what makes us different:
- In-Home Culinary Experiences: We shop, cook, serve, and clean—all in the comfort of your own home. No crowded restaurants, no waiting in line. Just personalized service and gourmet food.
- Custom Menus: We don’t offer pre-set menus. Every dish is tailored to your preferences, dietary needs, and event style.
- Educational Add-Ons: Want to learn while you eat? We offer interactive culinary experiences that teach techniques and share stories behind the food.
- Creative Cuisine: Our chefs bring bold, inventive flavors to the table. We specialize in elevated, globally inspired dishes that you won’t find anywhere else.
- Travel Services: We’re mobile! Whether it’s a beach house in Emerald Isle or a mountain retreat, we bring the experience to you.
How do you define success?
To me, success means:
- Loving what you do every single day.
- Making a positive impact in people’s lives.
- Providing a healthy, sustainable lifestyle for yourself and your family.
- Ending each day with pride, knowing you gave it your all
Contact Info:
- Website: https://www.meezmarket.com
- Instagram: @letsmeez or @chefmikesantos or @mikesantosmusic
- Facebook: @meezmarketandcatering @chefmikesantos @michaelfsantos
- LinkedIn: @Michaelsantos
