Michael Heston – Moceri Produce
page-template,page-template-full-width,page-template-full-width-php,page,page-id-8135,theme-averly,eltd-core-1.0,woocommerce-no-js,averly child-child-ver-1.0.0,averly-ver-1.0,eltd-smooth-scroll,eltd-smooth-page-transitions,eltd-mimic-ajax,eltd-grid-1200,eltd-blog-installed,eltd-main-style1,eltd-header-standard,eltd-fixed-on-scroll,eltd-default-mobile-header,eltd-sticky-up-mobile-header,eltd-menu-item-first-level-bg-color,eltd-dropdown-default,eltd-light-header,eltd-header-style-on-scroll,wpb-js-composer js-comp-ver-4.12,vc_responsive
Michael Heston

Michael Heston’s entire professional career has been spent in the business of food Beginning with his first job as a dishwasher night cleaner at the age of fourteen. He moved to San Diego in 1984 and took a job as galley hand on a sport fishing boat under a certified chef from the Cordon Rouge in San Rafael CA. That chef taught him the basics from Mother Sauces to proper misen plas. That’s where his passion for food really emerged and took off. All those days of cutting sashimi off a three hundred pound Bluefin tuna while it’s heart is still pumping on the back deck set in concrete his belief that fresher is better and when you use the highest quality ingredients it’s really hard to mess them up. Whether you’re talking about your protein or your produce, that fact remains the same. Quality matters.

When Michael got off the boats he got into hotels and restaurants and went from cooking for 50 people to cooking for 500 or 5000, putting the business into a completely different perspective. That’s where he was exposed to the mass production side of the business.After years in hotels Michael decided to learn the other side of the business: sales. Where he is able to bring his years of kitchen experience, knowledge and passion for fresh, quality ingredients to chefs and kitchens all over this fine town. Helping them run their business by acting as a consultant, their eyes and ears when it comes to their produce needs. He is truly a partner in their business.  I love what I do. I’m in other people’s kitchens every day, talking and learning about food. I wouldn’t have it any other way