Chef Biography

Michael Madsen was born and raised in Denmark and went to Hotel & Restaurant Management School in Copenhagen, Denmark (1977-83). He apprenticed at the La Cocotte restaurant and at the Hotel Richmond, both in Copenhagen. His first job was as chef de partie at Hotel Kong Frederik in Copenhagen and in 1984, he worked as head chef at the Royal Danish Embassy in Washington, DC. In 1986, he became the executive sous chef of the Garden Gourmet and the following year joined Scandinavian Cuisine in Bethesda, Maryland as operations manager (1987- 94).

In 1994, Chef Michael Madsen moved to St Croix, USVI as executive chef of Villa Madeleine. In 1998, Divi Hotels appointed him as executive chef at their Legends facility in McAfee, New Jersey, and the following year moved him back to St Croix as executive chef and Food & Beverage Director of their new Divi Resort & Casino. It was at this time Great Chefs caught up with him to tape his preparations of several dishes for their Great Chefs of the Caribbean series and Great Chefs of the World series.

In 2012 he moved up to Syracuse to be the executive chef at the Thousand Islands Club restaurant and the following year was appointed as executive chef at the Miromar Lakes Beach & Golf Club in Naples, Florida (2013-2016).


Cruzan Bananas

Serving: 4 Print Cruzan Bananas By Great Chefs October 7, 2015 Like New Orleans’ famed “Bananas Foster,” Cruzan Bananas are caramelized and served with vanilla ice cream. The spiced rum puts the Caribbean spin on this simple but delicious dish. Ingredients Clarified Butter (see Basics) – 1/4 cup Dark Brown Sugar – 8 tablespoons Bananas […]

Seared Yellowfin Tuna Tartare

Serving: 4 Print Seared Yellowfin Tuna Tartare By Great Chefs September 19, 2015 A fresh tuna tartare of tuna, shallots, chives, and capers is accented with a sauce made with wine and sage. The sage is delicious — and unexpected — with the tuna. Note that the egg yolk will not be cooked in this […]

Rack of Lamb Crusted with Hazelnuts and Dijon Mustard with Framboise Demi-Glace

Serving: 2 to 4 Print Rack of Lamb Crusted with Hazelnuts and Dijon Mustard with Framboise Demi-Glace By Great Chefs September 17, 2015 Michael Madsen’s crusted lamb is rich with flavor. The mustard-hazelnut crust seals the meat and keeps it moist as it cooks; the raspberry flavor note in the demi-glace sauce is the perfect […]

Shrimp Sautéed in Tropical Fruit Salsa

Serving: 4 Print Shrimp Sautéed in Tropical Fruit Salsa By Great Chefs September 17, 2015 This simple-to-prepare sauté of shrimp is colorful with bright tropical fruits. Served with just a salad and sweet potato chips, it is a light and easy luncheon or supper. Ingredients Clarified Butter – 4 tablespoons Shrimp – 16, large Pineapple […]

Restaurant Information

Address: 10160 Miromar Lakes Boulevard, Miromar Lakes, FL 33913

Phone:(239) 425-2340

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