Category Archives: Hello My Name Is…

Hello My Name Is… Todd Webster, Sous Chef

Posted on March 28, 2011 | 5 Comments

I know Todd as the meat man, so you can imagine he’s a pretty big deal at MGFD…  or anywhere for that matter!  There’s rarely a time I venture into the back of the house when Todd’s not there working his tail off, and he’s always patient with my curiosity about what he’s making.  Whether rolling up housemade pancetta, curing and smoking bacon twice weekly in our parking lot cabinet, or breaking down gorgeous Fudge Farms pork chops as pictured above, he’s carved out an important place for himself in the kitchen and is a wealth of butchering knowledge. Of course, that’s not all he is.  I’ve been looking forward to this Q&A for a while now. Please enjoy learning more about Todd, too, below. Continue reading →

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Hello My Name Is… Remyl Coleman, Server

Posted on January 12, 2011 | Leave a comment

I remember when I first met Remyl.  It was over by Miami’s coffee station, and I must have made him repeat the spelling of his name some 25 times before it stuck!  We began working at Michael’s around the same time.  I was in and out of the restaurant from our 39th street office, a little in over my head trying to keep the constantly rotating cast of characters straight, and Remyl (or was it Vermil?) wasn’t making it any easier on me! Now that we’re both settled, those worries are long gone.  Remyl has become one of the few on which we rely to do double duty, traveling to Grand Cayman for staff training, to get front of the house ticking like clockwork.  Great for the company, but bittersweet at the same time for those of us at the off location. It’s good to have him back at home base again!

Name as appears on government-issued ID: Gjedon Remyl Coleman

First day at MGFD: November 30, 2009 during Art Basel. I was amazed at how smoothly the restaurant operated during the chaos, and I instantly knew this was the place for me.

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Hello My Name Is… Annelise Abrams, Server

Posted on December 13, 2010 | Leave a comment

Annelise working a busy outside station during lunch last week.

A customer recently wrote us an email to sing the praises of one of our servers.

She was very interactive but not intrusive, articulate about menu items but not pushy. Most importantly, she gave us our usual great experience at Michael’s.

Service is an art — either you have it in you or you don’t.  Like our guest notes, the key is knowing how to skirt the fine line between offering too much attention and not enough at the table.  That’s why Annelise is just my kind of server, and why customers write emails to managers about her.  She’s got the gift!

Ask for her the next time you visit us, and in the meantime, enjoy her q&a below. Continue reading →

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