Michael Hervieux

Executive Chef

The Nantucket Hotel, The Breeze Restaurant and Sailor's Valentine - Nantucket, MA

A travel inspired Culinary Professional with over 20 years experience in the restaurant and hospitality industry. Chef Michael worked through the ranks of the kitchen brigade, with his seasonal menu concepts consisting of elegant dishes with a rustic influence that showcase his relationships with local farms, harvesters and fisheries.

He has had the honor of being invited to participate in such prestigious culinary arenas such as the James Beard Foundation Rhode Island Chef’s Benefit, annual Taste of Newport CFS signature fundraiser as well as having his recipes shared in their 25th Anniversary Cookbook, along with the Newport Mansions Food & Wine Festival and Food & Wine Celebrity Chef Demonstrations, receiving the Five Star Diamond Award from the American Academy of Hospitality Sciences.

His community involvement has benefited nonprofit organizations; World Central Kitchen, Save the Bay, as well as, serving as host chef of the March of Dimes Signature Chefs Auction.

His menus, recipes and dining outlets have been recognized with awards that include Best of Rhode Island and Best of Yankee Magazine. His dishes reflect inspiration of his most recent travels, along with tropical flavors influenced by his annual winter retreats to the Carribean, in the Newport Cooks private dinners and class schedules. Now at the helm of the Sailors Valentine restaurant and Breeze bar and lounge, he and his crew look forward to welcoming you!