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Michael Stadtlander was born the eldest son into a German family from Lubeck.

He grew up on the family farm until the age of 15 when he began to work at a restaurant in Lubeck. In the mid seventies, Michael worked in several restaurants including the “Park Hotel” in Stuttgard until his work was interrupted by mandatory Military service. He served his army duties as chef and baker on German Navy destroyer No. 4.

While working at the “Grand Hotel National Lucerne” in Lausanne, Switzerland, Michael met his colleague Jamie Kennedy and they soon became friends. When Jamie received a letter from Scaramouche restaurant in Toronto looking for a couple of chefs, Jamie and Michael arrived together to take on the challenge. Together they made Scaramouche one of the top restaurants in Toronto.

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