About Chef Michael Schmidt

With over 25 years of professional culinary experience, Michael has honed a talent for understanding people and their unique palates to deliver dishes that rekindle people’s love of food.

Following his passion for pleasing people through food, Michael quickly progressed through the culinary ranks to personal chef after working in fine dining - most notably Bishop's restaurant with the ever-affable John Bishop - and serving as a private chef for over 4 years. He now devotes his time servicing his many clients throughout the Lower Mainland. 

Helping busy people who care about eating well and deliciously is at the core of Michael's business. For him, Umami Personal Chef is about easing his clients' stresses in the kitchen and delivering creative dishes, often inspired by seasonal flavours, that truly please. Michael's attention to detail, understanding of client requests, and passion for food is reflected in every dish he creates.

Chef Michael has a strong interest in umami, or what's often referred to as the "fifth taste," and aims to infuse it into his cuisine. It's the platform on which he begins when designing his cuisine. Michael believes that umami is an invitation for his clients to look closer at their food and take their enjoyment of it to a new level. 

What is Umami?

Complementing the four basic tastes—sweet, sour, salty, and bitter—Umami is the fifth taste perception. Discovered in 1908 by Kikunae Ikeda, umami isn't a food, it’s a flavour—it’s our body’s way of perceiving or tasting the natural amino acid 'glutamate'. 

This compound, glutamate, is what makes certain foods taste brothy or meaty in your mouth. Umami’s superpowers are that it increases palatability and makes food taste more delicious without having to add more salt. It's the reason why a cheeseburger is more satisfying than a hamburger and why spaghetti tastes so much better with fresh parmesan cheese grated on top.  For some people, the umami experience may be difficult to describe, but it produces a lasting after-taste that’s incredibly savoury, rich, and flavourful. Umami is natural, and although all foods contain it, some have more than others—tomatoes, beef, shellfish, parmesan cheese, and soy sauce are all examples of foods high in umami character. 

Harnessing the power of umami 

More than just a flavour, umami is fresh perspective and an opportunity to explore food and taste in new ways. Because Michael aims to deliver exceptionally flavourful dishes, umami is the platform that he often starts with when preparing and designing new meals. Whenever possible, Michael infuses his dishes with umami-based foods to deliver a truly delicious culinary experience.