Michael McCabe studied in Paris, France in 1988 and recieved his Granda Diplome from La Varenne. He returned to Boston and began working at L'Espalier with Chef Frank McClelland.

After three years at L'Espalier, Michael moved on to the Four Seasons Hotel Boston where he remained for the next six years. During this period he worked in Aujourd'hui and became the chef de cusine for the Bristol Lounge. Since then he has worked in some of the finest kitchens in and around Boston; Blue Ginger with Chef Ming Tsai, Seasons at the Regal Bostonian and the International Golf Club of Bolton, MA.

Michael was then recruited to P.F. Chang's China Bistro where as Executive Chef he opened their Boston property in 1998. Michael became Executive Chef of Isabella in the fall of 2000 and since then he has exhibited his flare for Asian, European and American cuisine.