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About The Executive Chef / Owner

Michael graduated from the Culinary Institute of America, in Hyde Park, NY with an AOS Degree in Culinary Arts. Continuing to fine tune his craft Michael attended the International School of Confectionary Arts earning certificates in Sugar and in Chocolate.

Over the next decade Michael worked and competed with some of the best chefs in New York. From the Hudson River club under Chef Waldy Malouf, to the River Café under the Brooklyn bridge to the renowned Peninsula Hotel in Manhattan to name a few.

Profiled in the prestigious ARTCuinaire Food Magazine and medal winner in the competitions below, Chef Michael Fallon brings a wealth of knowledge, talent, creativity and detail to MaCayla Michaels.

Chef Michael Fallon

Evening of Good Taste, Syosset, NY
1st Place: 2006, 2004, 2003, 2002, 2001

Salon of Culinary Arts, New York, NY
Societe Culinary Philanthropique
Gold Metal Winner 2003
Silver Metal Winner 2003
Bronze Metal Winner 1999

Patisfrance U.S. Pastry Competition, New York, NY
Finalist: 1998, 2000, 2001, 2003

Baker of the Year, Atlantic City, NY
Atlantic Bakery Expo, Retail Bakers Assoc. Market Place
2nd Place Silver Metal Winner 2002

International Geneva Associates Competition, NJ
Gold Metal Winner 1999

ARTcuinaire Food Magazine
Appeared in issue 45 – 1997

Named one of the ten best Pastry Chefs in New York - 1994

Bocuse d’or Competition, Chicago – 1990
With Chef David Burke