With over 40 years of culinary and foodservice experience, Chef Michael Hornback is a passionate culinary leader focused on helping food companies drive profitable growth through sustainable flavor solutions. As Director of Culinary at Custom Culinary®, he leads culinary development and innovation of comprehensive flavor systems designed to satisfy and delight customers across the globe while making a positive impact on the planet.
Chef Hornback’s expertise spans foodservice solutions, culinary development, ingredient sourcing, procurement, marketing, and sustainability. Throughout his career, he has focused on connecting culinary creativity with practical, operator-focused solutions that deliver meaningful business results.
He holds a master’s degree in Food Business and a degree in Culinary Arts from The Culinary Institute of America, as well as a bachelor’s degree in Hospitality Management from Florida International University. He also holds multiple professional certifications from the Research Chefs Association, American Culinary Federation, and World Association of Chefs Societies.
Chef Hornback’s mission is to cultivate strong partnerships with commercial and non-commercial foodservice chefs and operators, distributors, and manufacturers, providing culinary solutions that help create exceptional dining experiences for their guests and customers.
FAVORITE PRODUCTS
9663 - Custom Culinary® Gold Label Ready-To-Use Frozen Beurre Blanc Sauce
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6552 - Custom Culinary® Thai-Style Vegetable Broth
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1210 - Custom Culinary® Chef's Own® Instant Cheddar Cheese Sauce Mix
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Dish It Out: Chef Hornback Q&A
YEARS IN FOODSERVICE INDUSTRY:
40
WHEN DID YOU KNOW YOU WERE GOING TO BECOME A CHEF?
I knew I was going to become a chef when I realized how much satisfaction I got from bringing people together through food. Early on, I was drawn to the rhythm of the kitchen and the creativity that came with every dish. Over time, that passion evolved into a deeper curiosity about flavor, culture, and innovation which led me from restaurant kitchens to the world of culinary development. Today, I still carry that same sense of purpose: to create food that connects people and tells a story.
WHAT'S THE BEST ADVICE YOU HAVE EVER RECEIVED?
The best advice I ever received came from a mentor early in my career who told me, “Always lead from the front, but never forget where you started.” It reminded me to stay humble, teach what I’ve learned, and never lose the hands-on passion that drew me to this profession in the first place. That perspective has shaped how I lead teams, develop products, and build relationships across the industry. It’s a reminder that leadership in the kitchen, or anywhere, starts with respect for the craft and the people behind it.
IMAGINE YOU COULD HAVE DINNER WITH ANY THREE PEOPLE, LIVING OR DEAD, WHO WOULD YOU PICK AND WHY?
If I could have dinner with any three people, I’d choose Anthony Bourdain, Julia Child, and José Andrés. Bourdain for his honesty and his ability to connect food to culture; Julia Child for her fearlessness in teaching and breaking barriers; and José Andrés for the way he uses food to serve humanity. Each of them represents a different part of what I love about this industry - creativity, education, and purpose.
MEMBERSHIPS:
American Culinary Federation (ACF), Research Chef Association (RCA), World Association of Chefs Societies (WACS)
RECOGNITION:
President, ACF Orange County Chefs Association