Michael Box's Profile

Born and raised in England, Michael moved to Sydney in 2002 and has been cooking since 2006. Studying at The Hotel School, Michael began his career in hotels, before moving to Urban Purveyor Group’s Bavarian Bier Café York Street, where he shifted his focus to modern cuisine.

Since this time, Michael has worked in some of Sydney’s finest restaurants, including the three-hatted Momofuku Seiobo (under owner David Chang) and Nomad in Surry Hills (under Nathan Sasi of Dinner by Heston and Rockpool).

Since arriving at Swine & Co., Michael has thoroughly enjoyed coming to work each day, where he is inspired by the team, the menu, and the customers. And as Head Chef, he is excited to move Swine & Co.’s menu into a new era. The menu will focus on fresh and simple dishes that make use of the best available ingredients, treated with the respect they deserve. While Swine & Co. will always remain a restaurant which pays homage to the pig, Michael’s passion and energy will drive a new direction for the premium dining venue.