Michael Ransom, Executive Chef
B& O American Brasserie
Michael Ransom is a 38-year-old Michigan native whose passion for food began while growing up on his family farm, but his career started while working in a neighborhood Italian restaurant during high school. From there, he held a variety of positions in restaurants before becoming the tournant cook in a local Detroit oyster and seafood house.
In 2007, Ransom enrolled in the prestigious Kendall Culinary Academy in Chicago where he had the opportunity to work at Chef Shawn McLain’s James Beard Award-winning seafood and vegetable-focused restaurant, the Green Zebra. Following graduation from the academy in 2009, he decided to plant some roots in Chicago working with renowned chefs such as Susan Goss at West Town Tavern and Christian Phernetton at the contemporary French restaurant Old Town Brasserie. Under Chef Phernetton's instruction, Ransom honed his skills in meat fabrication while refining the charcuterie and pastry programs.
In 2010, Ransom moved to San Francisco and began working for Chef Ravi Kapur and his team at the four-star restaurant Prospect. He quickly went on to become executive chef at Bar Adagio, and one year later was named executive chef at Henry’s in Berkeley.
Ransom joined the Kimpton family in 2013 as executive chef at Jasper’s Corner Tap & Kitchen where he worked closely with bar manager Kevin Diedrich to create seasonal, tavern-inspired dishes that paired well with the restaurant’s signature cocktails and beer and wine lists.
Today, Ransom leads the team at B&O American Brasserie as executive chef. He brings his love and appreciation for fresh seafood and natural ingredients to the award-winning restaurant and hopes to become a mentor and teacher for others who join him in the B&O kitchen.