Our Team


Located in Rocketts Landing near the James River, M Bistro & Wine Bar offers fine dining in a cozy atmosphere. It’s the place you can be assured that you will always get the best of everything!

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MICHAEL HALL
executive chef / owner

Growing up in Richmond, Virginia, Michael Hall was surrounded by a family of great cooks and bakers. As a young teen, he enjoyed watching and helping his mother in the kitchen and surprising her with homemade cookies – never once thinking he would make a career of this childhood fascination.

During his teen years, he worked at the Richmond Eye and Ear as a dishwasher/dietary aid. After graduating from Armstrong/Kennedy High School in 1982, he first pursued a career in Architecture, by studying drafting at the Richmond Technical Center, only to find out that it wasn’t his true calling. It wasn’t until he accepted a position as a dishwasher at The Butlery in 1985, that his eyes were opened up to the possibilities of a career in cooking.

Working at The Butlery he soon moved up to Prep cook, where he trained under Executive Chef Linwood Dame, who saw a promising career for him. Soon after he was placed in the hands of Pastry Chef Twyla Ritchie as an Apprentice Pastry Chef, where he began to learn more about baking. Now with a clear direction, young Hall headed to New York where he studied Baking and Pastry at The Culinary Institute of America. After receiving his Degree in New York, he returned to The Butlery for 3 more years as Pastry Chef. Always eager to learn more, he was ready to explore the Culinary Arts side of cooking and began training under Executive Chef Joe Dodd at the Butler’s Pantry, as the Executive Sous Chef, where he began cultivating his skills.

Since Butler’s Pantry, he has built his career around the River City, serving as Recipe Development Chef for Ukrop’s Super Markets and opening Joe’s Market as Executive Chef/Assistant Manager. He was also part Owner/Executive Chef of None Such Place and Owner/Founder of The Vine Restaurant, which was featured in Essence Magazine before closing two years later. After The Vine, he teamed up briefly with Chef Jimmy Snead at Carnivore as Executive Chef for 6 months. He then explored the possibilities of chain management, working at Maggiano’s Little Italy, but it didn’t take him long to realize that he missed the freedom to be creative, which led him to the 4 Diamond Berkeley Hotel, as Executive Chef, followed by his last position as General Manager/Executive Chef of The Bull and Bear Club.

He has received numerous awards, recognition and guest spotlights in various publications, television shows, and events, as well as maintaining the AAA Four Diamond Award from 2003 to 2008.

Best known for his People’s Choice Award winning crab cakes, Chef Hall is an expert when it comes to combining flavors and cuisines. His philosophy to be diverse in the kitchen and to allow emotions and creativity to be his guide has developed into an eclectic and creative style of culinary art, which has garnered him a great following in Central Virginia.

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ANTHONY WILLIAMS
sous chef

Born and raised in Richmond, Virginia, Anthony Williams discovered his love for cooking after taking a Food and Wellness class during High School. After working in the restaurant industry for a few years, his love for cooking and his desire to learn more landed him at J Sergeant Reynolds, where he received his AAS Degree in 2007.

Chef Williams has worked at prominent restaurants and hotels all over Richmond, Virginia. Starting his career as a Sauté Cook with Maggiano’s Little Italy, he soon moved on to The Berkeley Hotel as Lead Line Cook for 5 years. He then moved on to The Jefferson Hotel, followed by his last position at The Bull and Bear club as Banquet Chef where he crafted his baking and creativity skills under Chef Michael Hall.

He has received a number of awards, such as “Vinum Chef of the VA Wine Expo”, winner of The Southern Women’s Show “Iron Chef of The Year Competition” (2006 and 2007), as well as recognition for his participation in various fundraising events including; The March of Dimes, Meals on Wheels, American Heart Association and Hospitality House to name a few.

He met Chef Hall in 2003, and since then has worked side by side with him, becoming his right hand. It was only natural that Chef Williams was a first pick to join the M Bistro team. Chef Williams enjoys spending time with his family, cooking and listening to music.