About Les Marguerites

The husband and wife team of Sergio and Margaret Michel use their culinary arts and passion for food to create amazing and memorable special events. Les Marguerites is pronounced as “lay mar-grrrr-eat”. It translates as “the daisies” in French and this reflects in the fresh and local organic foods used for each meal.

Sergio Michel

After dedicating eight years to the military as a corporal for the United States Army, Sergio Michel followed his dream to be a chef. Sergio graduated from the California Culinary Academy in San Francisco in 2001 with an associate degree in culinary arts and a pastry diploma from Le Cordon Bleu in Paris, France in 2003. Among the various restaurants Sergio has worked, he was part of the opening staff at Carrera’s Café in Oakland, California; Pastry Chef de Parti at the French Laundry in Yountville, California; Corporate Sous Chef for Fry’s Electronics in San Jose, California, and most recently the Corporate Executive Chef for Stevie’s Aviation Catering, running all four locations. Sergio has a passion for the art and science of food.

Margaret Michel

Margaret pursued a career in the culinary field after leaving the IT department where she had worked for 5-years for the City of San Jose. Margaret graduated from the California Culinary Academy in San Francisco in 2001 with an associate degree in culinary arts, a pastry diploma from Le Cordon Bleu in Paris, France in 2003 and a bachelor degree in Hospitality management from Le Cordon Bleu in 2013. Behind the line, Margaret worked at La Virage in Walnut Creek, California, and La Toque in Rutherford, California. Margaret moved to the front of the house in 2003 while working at Delectables Catering in Santa Clara, California as the special events manager. For the past ten years, Margaret has worked at Williams Party Rentals in many roles in customer service, including customer service supervisor. Most recently, she can be found in the accounting department as the Controller for the company, as well as running the accounts receivable department. Margaret incorporates her knowledge and passion for the culinary arts and management background to create amazing events.