Michael studied photography at the Arts Institute at Bournemouth in 2003 and later went on to teach Art and Design in secondary schools in London’s East End. He then completed his masters in Museums and Galleries in Education and went to work in public programming at the Victoria & Albert Museum, London.
Michael’s passion for cooking comes from his parents. His mixed English, Scottish and Chinese heritage. Weekends and school holidays would be spent working in his father’s Chinese and English chippies in Liverpool and teaching himself to bake for his mother’s sweet tooth.
Michael created SymmetryBreakfast for his partner Mark in their Hackney flat in 2013. Mark’s hectic job as a menswear fashion designer means late nights and weekends in the office. Early on in their relationship, breakfast became a sacred moment in the day and Michael started on his mission to make each meal as celebratory as possible. Over 1,000 breakfasts later, Michael still wakes up early to make breakfast for Mark, looking carefully around the world and at home for inspiration, taking a simple idea and making it beautiful.
SymmetryBreakfast is an online phenomenon that incorporates world cuisines, contemporary design and a story of love over the meal of breakfast. Featured in the Guardian, Washington Post, Telegraph and endorsed by Jamie Oliver, it is also a favourite account of Kevin Systrom, Instagram CEO and co-founder. He now works on SymmetryBreakfast full time.
In August 2016, Michael published a cookbook titled Cook Love Share that contains over 100 recipes from around the world. The book takes an anthropological view of how food shapes culture and vice versa and how in the many different ways we break the fast.
The book has been published by Transworld (part of Penguin Random House) in the UK and Commonwealth, by PowerHouse in North America and by Shanghai Insight in mainland China
The Koreans in Shanghai are taking clean eating into the 22nd century 😂 https://t.co/6bUhSBzFmV
When having your photo taken, in English we say cheese 🧀 but in Chinese they say 茄子 qiezi which is aubergine 🍆
Chocolate and vanilla swirled baozi 👍🏼and a full page spread in today's South China Morning Post 😍 https://t.co/7bIe9CANMn