Meet the Talent:
Michael Carr-Turnbough, Senior Vice President of Culinary for Sage Restaurant Group
When did you join Sage Restaurant Group?
I joined SRG in November of 2007
What are some of your favorite foods and drinks that Sage Restaurant Group offers?
Tough question, there are so many great items; love the baked shrimp at Temple, the rabbit agnolotti at Mercat, the Big Ugly in Pittsburgh, Chicken liver mousse at Toasted Oak, shrimp and grits at TCO, Colorado lamb bolognese at Second Home, Navajo tacos at O’s (Kachina), steak tartare at Urban Farmer, fried chicken double down at The Original, and the scallops with pepper relish at Departure to mention a few.
Where did you work before you joined SRG?
I worked for Levy Restaurant Group, Chart House Restaurants and C.A. Muer Restaurants
What do you like to do when you are not working at one of Restaurateur, Peter Karpinski’s premiere restaurants?
Eat out at other restaurants, cook, hang out with my children, cook and eat some more, ski, fish, hike, camp and hunt if ever possible.