Known to friends as “Sully” or “the Reverend,” Michael is a graduate of Culinary Institute of America. He has vast experience in the meat game, having spent time at various chef and butcher positions early in his career before landing at Blackberry Farm, where he worked as Butcher and Charcutier for ten years. There, he could indulge his deep-rooted love of all things cutting and cured. While at Blackberry Farm, Sullivan began working at Cochon 555 and spent 5 years on the road with the tour; working with chefs, butchers and farmers across the country.
Now, he has embarked on an adventure of creating a company called American Butcher, focusing on producing meats, sausages and charcuterie products. Outside of American Butcher, Michael spends time supporting specialty food events, such as L5 Foundation (caring for the recovery of cancer patients), the James Beard Celebrity Chef Tour and various food and wine events. He considers his wife of 24 years, and their two amazing children, as the most supportive force in his career.