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Michael Maloney has over 20 years of experience in the food and beverage industry. Michael began their career as a Private Chef in 1998 and then worked as a Sous Chef, Baker, and Pastry Chef at Il Poggio in 1997. In 1999, they worked as an Opening Chef for two mid-town restaurants and a Chef/Facilities Manager at Lacoste School of the Arts. From 2004 to 2009, they worked as a Chef de Cuisine at Nassau Street Catering and as the Owner/Chef of Garden State Sauces. From 2008 to 2016, they were a Flavorist/Certified Research Chef at Flavor Dynamics, Inc. and then worked as a Flavorist at Givaudan from 2018 to 2019. Most recently, they have been a Flavorist, Certified Research Chef at Brookside Flavors and Ingredients since 2019.

Michael Maloney has an education history that includes a degree in Culinary Arts from Western Culinary Institute from 1995-1996. Michael then attended Rutgers University from 2006-2010, studying Food Science. Michael also has attended Saint Anselm College and Southern Connecticut State University, but did not obtain a degree from either institution. Michael holds a certification as a Certified Research Chef from the Research Chefs Association.