My Work

Mike was a General Manager at the largest entertainment complex in Freeport, Grand Bahama,
and founded one of Canada’s leading Food Trucks Street Meet.

Chef

Chef Michael Carter’s passion for cooking cultivated from a young age while he travelled abroad with his family exploring and tasting food from around the globe. Chef Carter joined OAK + CRU Social Kitchen & Wine Bar in August 2018, where he was previously at the Hotel Eldorado Resort as Assistant Food and Beverage Manager and Sous Chef.

Chef Michael Carter received his training at the Pacific Institute of Culinary Arts. His first apprenticeship was for the Sequoia Company of Restaurants at the historic Teahouse located in Stanley Park in Vancouver, BC. He then went on to apprentice under the esteemed guidance of Executive Chef Don Letendre at Opus Hotel for a number of years.

His culinary experience includes leadership roles at Fairmont Hotel Vancouver, Cactus Club, and the Mark James Group. He was a General Manager at the largest entertainment complex in Freeport, Grand Bahama, and founded one of Canada’s leading Food Trucks Street Meet.

He is always in pursuit of fine food and drink from around the world. Through gastro-tourism he has traveled to over 30 countries around the globe to find great meals and great experiences. He is also an avid home canner and preserver and you can find his own preserved kimchi on the OAK + CRU menus. When he is not working, you will probably find Chef Carter doing something outdoors! He loves camping, scuba diving, and hiking.