Michael Kann

Michael Kann

Michael Kann is global culinary strategy and development lead for Google Food Programs, where guiding a culture of food innovation, sustainability, quality, and productivity aligned with the Global Food Team’s objectives, are his key areas of focus. Prior to this, Michael spent 15 years as the associate director of food & beverage at Boston College where he helped guide the culinary program and production towards greater local and sustainable results. Year over year positive change was created by focusing on regional, fair trade, and sustainably selected goods with various vendor partners coupled with on-going staff training. With over three decades as a culinarian, Michael has a breadth of culinary experience spanning vegetarian cooking in the 1980s in Oregon, and high-end restaurants and hotels in the1990s,including Domaine Chandon in Napa Valley and The Four Seasons in Houston and Seattle. Michael then moved onto become a chef instructor at New England Culinary Institute as well as at Harvard Dining Services in a consultant role as the onsite chef instructor. After getting his associate degree in culinary arts at New England Culinary Institute, Michael went on to complete abachelor of liberal arts at Harvard University, and an MBA at Boston College, Carroll School of Management. (Cambridge, MA)