Mike Samii, co-owner and a Cordon Bleu Chef, had been involved in food creation and cultural affairs several years before he graduated from The Cordon Bleu in Paris, in 1994. His wife Valerie and Mike ran a professional French pastry manufacturing company that supplied top hotels, clubs and restaurants in the Southern California area from 1995 to 2004. Since that time, Mike has been promoting Valerie’s artworks and doing research in the field of Oenology.  

Taste in food and wine has always been the number 1 priority for Mike and Valerie. “Creating food is only the first step in cuisine, however it is the taste of that food that leaves a lasting impression. This is equally true about wine. There are many “expensive wines” out there in the market, but many of them do not live up to their quality or expectations, and are not impressive in taste, to say the least. No, you do not have to pay a fortune to enjoy a bottle of wine, you just have to know what to get and become more familiar with the types of wine that are almost always impressive in taste.” — Mike Samii 

Mike and Valerie are working on several books and informational literatures, with the intention to assist the world in becoming more aware of how and where to obtain quality products in art and culture, and make this world a better and more fun place to live.