The Barn Columbus


Michael Ho, Executive Chef

Executive Chef Michael Ho Michael Ho joined the Cameron Mitchell Restaurant family in 2001 after leaving the Lai Lai Restaurant in Columbus, Ohio where he had worked for seven years. During his time spent at the Lai Lai, Michael received a number of recognitions for his culinary accomplishments, including the “Grand Chef” title. Michael originally came to Cameron Mitchell Restaurants as Executive Chef at Molly Woo’s, then Executive Chef at Cap City Gahanna, then Executive Chef at Marcella’s Italian Kitchen and currently Executive Chef at The Barn at Rocky Fork Creek.

Michael is certainly no stranger to the kitchen. His father was a chef, and both sets of his grandparents owned restaurants while he was growing up. However, despite all of the great cooking influences he had in his life, Michael actually did not discover that he had a love for cooking until he was 22 years old.

Michael recognizes many of his friends and co-workers who have inspired him throughout the years. Chuck Kline and Brian Hinshaw of Cameron Mitchell Restaurants have both been great influences on his life and career. He credits them for helping him learn all he knows about managing concepts as well as food preparation and presentation for different cultures and cuisines.

Although Michael enjoys many types of cooking, his favorite style is Asian cuisine. He has a long list of favorite cooking ingredients, but there are favorites he always keeps in his kitchen: spicy Italian sausage, basil and quality cooking utensils. Michael loves to learn new cooking styles and methods every chance he gets.

Outside of the restaurant, Michael loves cooking for his three biggest fans- wife Kim Ho, who works in the Accounting Department at the Cameron Mitchell Restaurants Home Office, and their two children Seth and India. The dish they request the most is his Pan Seared Whole Fish with ginger and scallions. When he is not in the kitchen, Michael enjoys landscaping, organizing his house, and spending time with his family.

Michael’s advice for aspiring chefs - “You have to believe in what you’re doing and work hard. If you do that, things will work out.”

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