Chef Michael Long developed a love of fine cuisine while growing up in South Florida, where he was exposed to a broad range of authentic ethnic foods.  By the time he was in high school, all of Long’s friends knew he planned to be a “world-class chef” – and nothing would stand in his way.

 Long was accepted into the prestigious Culinary Institute of America in New York, from which he graduated in 1991.  He is also a veteran of various Eastern seaboard restaurants from Florida to Newfoundland, and his experience includes stints at top Florida restaurants such as Mobil’s Four-Star Rated La Vielle Maison, Café Arugula, The Topaz Café, and The Florence Country Club in South Carolina.

Long has won numerous awards and accolades, including gold, silver and bronze medals in various American Culinary Federation competitions.  He has provided production work for famed High Noon Productions, and his work has also been referred to in various media as “the cutting edge of creative cuisine,” a “glorious culinary masterpiece,” “the best meal you’ll eat for a long time,” and “genius on a plate.”

Long is well known for his creativity with such dishes as Opus’ Seared Tuna PBJ, and he continues to receive praise for his unique presentation and sublime mixture of flavors.  He holds strong opinions as to what comprises a fine dining experience, and has developed a fiercely loyal following who share his views.