Born and raised in Jamaica, Michael Wedderburn worked at a few hotels and restaurants as a cook where he developed his interest in cooking. In 1990 he joined the Premier Cruise Lines as a line cook.

In 1996 Michael then left the cruise lines and moved to Atlanta, Georgia where he attended the Arts Institute of Atlanta. At this time he joined the Ritz-Carlton Hotel, Buckhead as a line cook in Atlanta. After two years he joined the Opening Team for the Ritz-Carlton Hotel, Sarasota, Florida as a supervisor. Six months later Michael was promoted to Hotel Banquet Chef. He transferred to the Ritz-Carlton Amelia Island in 2005 as the Café 4570 restaurant Chef De Cuisine. In total, Chef Michael spent seven years with the Ritz-Carlton Hotels. In 2006 he joined the Portofino Bay Hotel in Orlando, a Loews Hotel, as the executive Banquet Chef.

In 2007, he joined Hershey Resorts as the Lodge Executive Sous Chef at the Hershey Lodge. Chef Michael now oversees all banquet operations for the 665-room property with more than 100,000 square feet of meeting space. He regularly prepares meals for groups of 10 to 2,000 guests. Chef Michael’s culinary specialties are French, Caribbean and Mediterranean.