Michael Groat is the Head Chef, and Founder of Senior Class Food Service LLC, bringing over 30 years of experience in the restaurant and hospitality industry. His career encompasses a wide range of venues and specialties, from running a kitchen at the University of Arizona as a student to opening his own restaurant at the age of 22. Formally trained in Italian and French cuisine, Michael also has extensive experience in multi-unit food and beverage (F&B) consulting, restaurant design, F&B analytics, and restaurant quality assurance (QA) & audits. Recognizing that the Greek food service was becoming a lost art, Michael believed he could create something bigger, and better. Not only does he collaborate with his chefs to co-create diverse, mouth-watering menus, but he also utilizes his proprietary methods to keep costs lower for the client than the competition.

Outside of Greek Life, Chef Michael has cooked for famous clients in the music and movie industries, managed catering for events as large as 10,000 people, and overseen multi-unit restaurant concepts serving up to 4500 meals daily. He also runs a restaurant consulting and analytics business, specializing in costing, purchasing, labor models, projections, menu analytics, and restaurant design.

 On a personal note, Michael has traveled to Spain, Italy( including Sicily), Portugal, Croatia, Montenegro, the Netherlands, Belgium, Austria, the Bahamas, Mexico, and more. He shares a passion for exploring the world’s culinary cultures with his beautiful Dutch wife and their five children. And don’t forget to ask him why he believes the best cappuccino can be found in Ortygia.

William, Head Chef and Manager of Operations (Alabama) graduated from high school in Tucson, AZ, and began working at a local luxury resort in the foothills, Hacienda del Sol. Shortly thereafter, he was front house manager at a local grill in Tucson and gained a large majority of his kitchen and restaurant management experience here. This inspired him to continue to learn more, and thus he became a traveling chef cooking and learning in various states (South Dakota, Colorado, and Utah being his favorite!) Upon returning to Arizona, he began work at the fine dining at the Desert Museum and then onto Tohono Chul Park, a nature preserve, and cultural museum deemed “One of the World’s Ten Best Botanical Gardens” by Travel + Leisure Magazine. It was here that Will met Michael. When Michael asked him to join the SCFS team they started together working Greek houses in Arizona. A few years ago Will moved to Alabama where he runs kitchen operations at the University at Tuscaloosa and continues to grow in his passion for menu creation, and making people happy through amazing food. Outside of cooking, you'll find Will enjoying camping, fishing, and being an avid outdoorsman.

Michael Clark , House Chef (Arizona)

Introducing Michael Clark: Culinary Maverick

With nearly four decades of culinary finesse under his belt, Michael Clark isn't just a chef; he's a culinary maverick. Hailing from Canyon del Oro High School's class of '89, Michael's culinary journey took flight in the bustling streets of Philadelphia, where he immersed himself in the art of gastronomy at the Arts Institute in 2001. While his heart beats to the rhythm of the kitchen, Michael's academic endeavors led him down an intriguing path, pursuing a Bachelor of Science in Biochemistry with a dash of mathematics and physics. Just two semesters shy of graduation, his sights were set on revolutionizing the field of Bioremediation.

When he's not orchestrating culinary symphonies, Michael finds solace in nature's embrace. Whether he's casting his line into the tranquil waters or perfecting his aim at the gunnery range, the great outdoors is where he truly thrives. And when the pots and pans are put away, you'll catch him drumming up a storm to the thunderous beats of heavy metal, a lifelong passion that fuels his creativity.

But what truly sets Michael apart is his indomitable spirit and "I can do this" attitude. Whether he's mastering a complex recipe or navigating life's twists and turns, Michael approaches every challenge with unwavering determination and boundless enthusiasm.

Keith Earl is our traveling trainer. He grew up in San Diego and moved to Arizona in 1994 and never found a reason to leave. His mother grew up in Japan and he has enjoyed visiting the land of his ancestors. His heritage made him passionate at an early age about Japanese culture, particularly food, kitchen and knives. As he likes to say, “Tools are your trade”. Keith specializes in Asian and Asian fusion dishes, learning directly from his mother and his grandmother. Keith began his career at the Culinary Arts in Tucson.  A self described cooking addict, Keith found himself training under some of the best chefs in the area and has had the pleasure of working at luxury resorts such as Loews Ventana Ranch where he was trained in creating ice sculptures as well as specialized cheeses. He also spent 5 years at the prestigious Omni National Golf Resort cooking for huge buffets and events including the PGA tour. Keith knows what it takes for fine dining and paying attention to the small details. Outside of cooking, Keith enjoys anything outdoors such as camping and fishing, as well as watching traveling shows.

Chef Maurice ,Traveling Chef / Trainer

From the bustling farmers markets to the finest tables at Le Parfait Paris, Chef Maurice brings a rich tapestry of culinary expertise and a passion for innovation to the kitchen. Inspired by a family steeped in culinary tradition—from grandparents to parents—Chef Maurice learned the art of cooking surrounded by the aromas and flavors of home-cooked meals. This foundation sparked a vibrant career that began with catering for friends and family and blossomed at renowned culinary institution. A graduate of the Auguste Escoffier School of Culinary Arts in Boulder, Colorado, Chef Maurice holds an Associate in Applied Science in Culinary Arts and Operation. His culinary journey is marked by an adaptive approach; embracing effective methods and learning from every experience. This philosophy has served well in the high-paced environment of top kitchens, including the acclaimed French bakery Le Parfait Paris in San Diego. Chef Maurice specializes in creating delightful beverages, from crafted drinks to artisan coffees, alongside dishes enriched with their favorite ingredients—vanilla beans and a variety of salts. His cooking style is a reflection of personal and cultural backgrounds, weaving family traditions and regional flavors into each dish, celebrating the culinary customs that have shaped his profound love for food. Staying abreast of culinary trends through books, interactions with coworkers, and engaging on social media, Chef Maurice is also committed to sharing his knowledge, advising aspiring chefs to continually embrace new experiences and learnings. Beyond the kitchen, Chef Maurice is an avid plant enthusiast, dedicating Sundays to the care of his plant collection enhanced by four humidifiers. Looking ahead, he aspires to expand his culinary influence through multiple ventures, including food trucks, cafes, and digital cookbooks. Maurice believes that communication is as essential as technical skills in the kitchen, a lesson that underscores the collaborative nature of culinary excellence. With a vision to inspire both in the kitchen and beyond, Maurice continues to shape a delicious and inventive culinary future.