Michael Teich

Delilah Miami

Chef Michael Teich is the Culinary Director of The h.wood Group. Since joining the company in 2019, he has overseen the development of a growing portfolio of venues, including The Nice Guy, ĐiĐi, Delilah, The Bird Streets Club, Harriet’s Rooftop, and Sant’olina.

A former professional baseball player for the Pittsburgh Pirates, Chef Teich took up cooking during his free time,...

A former professional baseball player for the Pittsburgh Pirates, Chef Teich took up cooking during his free time, cooking family meals for his teammates, experimenting with various cuisines, and developing a natural ability to work with different flavor profiles. In the off-season, one of his teammates took him to a culinary school class as a prank. To his surprise, he knew that was where he belonged once he got into the kitchen. One week later, he enrolled in The Culinary Arts program at The Art Institute full-time and never looked back.

While still in school, Chef Teich worked at Eric’s Restaurant and Bar and quickly advanced to Lead Line Chef. In 2001, he went on to work at Jer-ne Restaurant at the Ritz Carlton Hotel, where he studied under acclaimed Chef Troy Thompson. Six years later, he joined farm-to-table Axe Restaurant as the Executive Chef before gaining experience in the catering world at Foodink Catering and Bread and Butter Catering. In 2010, Chef Teich joined SBE Restaurant Group as the Corporate Regional Chef, overseeing six restaurant outlets and catering operations. In 2013, he served as the Executive Chef and Partner of The Wallace in Culver City, and in 2015, he joined King Seafood Company in Costa Mesa. Before joining The h.wood Group, Chef Teich served as the Campus Executive Chef of Cast Iron Partners, where he oversaw and operated a 250-seat restaurant, rooftop deck, and food hall with nine different stations, all while partnering with James Beard and Michelin award-winning chefs to execute their concepts. Today, he focuses his menus on technique-driven, soulful, seasonal food. He is inspired by the simplicity of food and sources the freshest, highest-quality ingredients he can find.

Chef Michael Teich, the Culinary Director of The h.wood Group, has been an integral part of the company since 2019, spearheading the development of a growing portfolio of venues, including The Nice Guy, ĐiĐi, Delilah, The Bird Streets Club, and more.

A unique journey brought Chef Teich to the culinary world. Initially a professional baseball player with the Pittsburgh Pirates, he discovered his passion for cooking during his free time, preparing meals for teammates and honing his skills with various cuisines. A prank led him to a culinary school class during the off-season, where he realized his true calling. Swiftly enrolling in The Culinary Arts program at The Art Institute, Chef Teich never looked back.

His culinary career unfolded with stints at Eric’s Restaurant and Bar and Jer-ne Restaurant at the Ritz Carlton Hotel, where he studied under acclaimed Chef Troy Thompson. As the Executive Chef at Axe Restaurant and later in catering with Foodink Catering and Bread and Butter Catering, Chef Teich accumulated diverse experiences. Joining SBE Restaurant Group in 2010 as the Corporate Regional Chef, he oversaw multiple outlets. Subsequent roles included being the Executive Chef and Partner at The Wallace in Culver City and joining King Seafood Company in 2015.

Before The h.wood Group, Chef Teich served as the Campus Executive Chef of Cast Iron Partners, overseeing a multifaceted establishment with renowned chefs. His baseball background shines through in his leadership style, fostering growth and mentorship in his kitchen. Today, Chef Teich concentrates on crafting menus centered around technique-driven, soulful, seasonal cuisine, inspired by the simplicity of food and a commitment to sourcing the freshest, highest-quality ingredients. His legacy extends beyond his culinary creations, as he proudly watches his mentees evolve into successful chefs and restaurateurs.