Michael H. Garbin, a 1976 graduate of the Culinary Institute of America in Hyde Park, New York, has been the executive chef of the Union League Club of Chicago since 1992.

Garbin came to Chicago from the Wigwam Resort and Country Club in Litchfield Park, Arizona, a Mobile Five-Star property, as executive chef. Prior positions included executive chef of the Brown Palace Hotel, Denver, the Peabody Hotel, Memphis, and positions with Sonesta Hotels in Cambridge, Massachusetts and New Orleans, Louisiana and Omni International Hotel in Atlanta, Georgia.

Garbin is committed to working to promote hunger awareness. In 1987, he became involved in Share Our Strength's Taste of the Nation, as a participant, co-chair or committee chairman in Denver, Phoenix and Chicago. In 1995, he went to Washington, D.C., as the representative of Illinois to participate in the events sponsored by The Chef and the Child Foundation.

From 1998 to 2007, Garbin has been a member of the corporation for the Culinary Institute of America and of the Alumni Board. Annually, during the National Restaurant Association show in Chicago, Garbin plays host to events for the Research Chefs Association and the Culinary Institute of America Alumni.

Garbin has had a long tenure of membership with the American Culinary Federation in different city chapters around the country. During his membership, he has played host to monthly meetings and educational seminars for the local membership. In 2003, he was asked to be the president of the ACF Windy City Professional Culinarians, a new ACF chapter started in Chicago.

Garbin has been the host chef for several events, including the Farewell Reception for 2003 American Culinary Classic, Academy of Chefs Dinners; ACF Windy City Professional Culinarians, Bocuse d'Or finals, Women Chefs & Restaurateurs, Chaine des Rotisseurs local and national dinners, Les Amis de Escoffier, International Wine and Food Society Northern Illinois Chapter, the Commanderie de Bordeaux of Chicago and Chicago Chefs of Cuisine.

Awards

2006/07 Silver Plate Award presented by Food Industry News

2008 Inductee into the Honorable Order of the Golden Toque for devoted and distinguished service to the Culinary Profession and Arts

Winner of the Phillips Crabmeat/American Academy of Chefs National Recipe Contest For the use of Deluxe Jumbo Lump Crabmeat Cake in 2006

Nominated for the ACF 2003 Regional Chef of the Year