Was born and raised in New Jersey. She attended culinary school at The Culinary Institute of America in Hyde Park, New York, where she earned her Associates Degree in Baking and Pastry Arts. After an internship at the Fenix Restaurant at the Argyle Hotel, she worked at the Four Seasons in Beverly Hills, as well as La Brea Bakery and Campanile restaurant in Los Angeles. Michelle oversees the bakery, pastry, desserts, and bread making. Her hobbies include running , drinking lavender chamomile tea, everything rhubarb, all things fruitcake and her son Henry Weston, “the Bean”.