As a native of San Francisco, one of the world's top culinary destinations, Michael Munoz realized his passion for food and cooking at the age of 17. His career commenced by working in a great array of restaurants that San Francisco is both recognized and celebrated for continuously on a global level. In 2000, he obtained his AOS degree from the California Culinary Academy. This along with his Physical Training certification allowed him to instantly begin blending his enthusiasm for fine cuisine and physical fitness. His ability to prepare distinctive food styles and combine cutting edge flavors and techniques while incorporating the appropriate physical training program resulted in the launch of Fit to be Tied in 2005.

In 1999 he was hand selected to be a part of the culinary team at the Cannes film festival in the South of France. Once he came back to the states, Chef had the opportunity to hold positions at historic Moose's Restaurant, Garibaldi's and Rociada in Santa Fe, New Mexico before accepting the position of Executive Chef at The City Club of San Francisco in 2003.

The City Club, which is both a restaurant and event venue, allows Chef to incorporate imaginative menus that reflect seasonal, regional American, South America, Asian and Mediterranean cuisines. Using market fresh ingredients and sustainable organically-farmed products are the norm in his kitchen and you'll often find him substituting a starch for Quinoa on his menus. Chef Michael makes it known that "flavor is never sacrificed for the sake of healthy cooking." He orchestrates the kitchen gracefully to create everything from a member's al la carte dining experience to a multi-course wine maker dinner and or a memorable corporate affair appear absolutely seamless. Additionally, he has continued to share his passion for fitness with the club members by developing monthly healthy cooking blogs on the City Club website and offering hands on cooking courses over the years.

In 2008, Chef Michael began sharing his passion for creativity and continual improvement with a very different group of people. He became involved with Seven Tepees, an organization dedicated to helping the inner city youth of San Francisco. Chef began by providing a healthy meal each week for the participants made up of ingredients they might find in their own homes. Soon after, he began teaching these incredibly bright teens about healthy food choices and cooking techniques. Next up, will be fitness classes along with the addition of a rooftop garden at the club to teach seasonality and the pride of cultivating their own food. Now several of the participants are looking at the culinary field a viable choice for their careers.

Chef Michael currently resides in San Mateo, CA with his wife Joselyn, stepson Dallas and new born son Michael.