Share your talents, background and expertise.New Jersey born, Chef Michael Molloy began his passion for cooking at a young age. Growing up in a family with six children he helped his parents by cooking dinner for the family on a regular basis. During high school he took his interest for the kitchen and began working as a line cook after school. Realizing there was more to learn he enrolled in The Pennsylvania Culinary Institute. After graduating he packed his knives and moved to Florida. His career began at the Don Cesar in St. Petersburg where he acquired the basic skills of a hotel kitchen operation. Deciding to advance his career he moved to Orlando to work at The Royal Pacific Resort a Loews Hotel. Starting as a pantry cook, Michael quickly worked his way up and became a Sous Chef in all four food and beverage outlets. Craving a new challenge he made the switch to banquets becoming the Garde Manger Sous and later the Banquet Sous Chef. Through his years at Loews he received many acknowledgments and awards including The Award of Excellence. Falling in love with the banquet side of the hotel Michael still wanted to learn more. His search lead him to Washington DC. In 2008 he earned the position of Senior Executive Sous Chef in banquets to open the largest convention hotel on the east coast The Gaylord National Resort and Convention Center. Amazing group sizes of 50 to 10,000 guests with his cuisine was a daily occurrence. This hotel allowed him to integrate his fine dining hotel experience and apply it to a larger scale. Missing the Florida sunshine and learning of a Wyndham opportunity he headed back to Orlando. Michael earned the Executive Sous Chef position for the Wyndham Grand Orlando Resort Bonnet Creek. During his time there he helped oversee 5 food and beverage outlets including awarding winning deep blu as well as a banquet operation with 25,000 sq. feet of meeting space capable of hosting groups as large as 580 guests. His dream of becoming an Executive Chef finally became a reality and in April 2014 he finally earned the position of Executive Chef of the New Wyndham Grand Jupiter at Harbourside Place. He was part of the opening team there and took the vision from concept to a reality. There are 5 food and beverage outlets including the 2nd deep blu concept as well as 15,000 square feet of meeting space. Using local ingredients he and his team produce dishes with South Florida flare and a just a hint of New Jersey. In his free time Michael enjoys spending time with his Beautiful Wife Selina, going golfing, spending time at the beach with friends, and cooking his favorite dishes for loved ones.