Chef Michael Arlt was raised in the Panhandle of Florida between Panama City and Pensacola. Growing up, he was always centered by food- from his mother making Puerto Rican rice to his grandmother making southern style banana pudding. It didn’t take him long to realize his passion for cooking. Michael’s career has led him across the country. While attending culinary school at Johnson & Wales University in Charlotte, NC, he worked as a cook in Emeril Lagasse’s restaurant, making southern and creole dishes like gumbo and courtbouillon (koo-be-yan). He then followed his mentor, Chef Lawrence Klang from the Florida Gulf Coast all the way up to Portland, Maine. In his time under Klang, Michael learned classical, new world techniques applied to coastal and South Eastern Asian cuisine. He applied his knowledge in fine dining, Relais Chateaux settings that helped to refine and balance exciting flavors that were unapologetic in a more elegant style. Eventually, Arlt made his way to Cindy’s Rooftop in Chicago. There, along with a talented team of chefs, he would help curate dishes that were vibrant and aggressively seasonal that would secure Cindy’s the title as the best rooftop dining experience in the city. He would go on to represent Cindy’s in Hyatt’s Good Taste Series, where he won best chef in the Midwest. After years in the Windy City, Michael is excited to be back in the south and aims to bring his travels, inspirations, and knowledge to guests. Supporting local purveyors, farmers and ranchers as well as working within the framework of seasons is key. He is looking forward to bringing honest, good food that will bring Fort Worth new and exciting experiences.