Mike Benninger came to cooking later in life than most, making the leap from skilled amateur to cooking professional in his late thirties. Before that, he spent several years in manufacturing, making everything from car parts to barbecues. When his partner, Marilyn, was offered a two-year contract in Melbourne, Australia, Mike had an opportunity to consider a new career direction.

"The range of tastes, flavors and influences in Australian cuisine captivated me almost immediately and helped me to make my decision."

Mike attended the Box Hill Institute of Trades and Further Education, home of the top cooking school in Melbourne, and graduated at the top of his class.

"The Australians take their food and drink seriously and expect a high standard of cuisine. School was exciting and challenging, and in the end, well worth the effort."

Mike completed his training as Marilyn's contract came to an end. They wrapped up their adventure by touring the South Pacific and sampling food and drink from Australia, New Zealand and Fiji. Returning to Canada in spring 2004, they settled in Burlington and Mike launched Thyme Management Personal Chef Services. Mike's home on the Web is ThymeManagement.ca.