34th Annual Great Chefs’ Dinner

Monday, April 20, 2026

Learn More About Chef Correll

James Beard-nominated Executive Chef Michael Correll is a native of Bel Air, MD where his passion for cooking started from an early age when he would help his mother prepare meals for family and friends. After graduating in 2008 from the Art Institute of Philadelphia’s Culinary Program, he worked at several of the city’s top restaurants including The Park Hyatt’s XIX and Lacroix at the Rittenhouse Hotel. At Lacroix he worked under Executive Chef Jon Cichon, where his love for ingredient driven cooking and classic technique was solidified. 

In 2013 he moved to Baltimore as Executive Chef of Fleet Street Kitchen, a farm to table restaurant featuring produce and heritage breed pigs from the restaurant’s own Baltimore County Cunningham Farms. In 2017 he worked with Atlas Restaurant Group to open Tagliata and The Elk Room as Chef de Cuisine where he helped obtain such awards as Baltimore Magazine’s Best New Restaurant in 2017 and Esquire’s list of Best New Bars 2018. There he worked side by side with Chef/Owner Juilian Marucci to source the region’s best ingredients and work with multiple local farmers and vendors.

As Executive Chef of Ruse at The Wildset Hotel in St. Michaels, his mission is to bring his own personal style to the area and highlight great local seafood and produce, but to also source other great sustainable ingredients from around the region. Chef’s style of cooking tends to be rooted in classic French technique, but guests will recognize other influences from around the globe as he features the season’s best ingredients.