Meet Michael: Associate Spotlight Vol. VII

Welcome to Associate Spotlights, a blog series from Compass Group’s Talent Management team, showcasing various associates across our family of companies.

Michael Downie

Michael is a Regional Executive Chef with Morrison Healthcare. He began his career with Compass Group in 2004 and has worked with various sectors and units, ranging from business dining to convents to assisted living to hospitals. In his current role, Michael oversees the culinary operations, purchasing, catering, and sanitation of a major hospital in New Orleans, Louisiana. Michael loves to create food that puts a smile on people’s faces.

Describe your proudest moment at Compass so far.
I completed rounds at the oncology unit of one of my former accounts and took pride in going above and beyond for cancer patients, not knowing that my mother would develop breast cancer. It continues to make me proud that other Compass Group associates in my position would deliver the same treatment and service for her.

What is the best career advice that you have ever received?
Grow your people. Never be scared to grow others.

What has been your favorite training or leadership development course that you’ve completed at Compass Group?
DDL (Developing Dynamic Leadership) pushed me out of my comfort zone and developed my public speaking skills. A.D.A.P.T (Advanced Leadership and Planned Transition) really set me up for success and continued career growth.

What is your leadership style?
Lead from the front. See it, own it, solve it, do it.

What is your favorite cuisine style?
I continue to learn more about Southern Barbecue. And, since relocating to New Orleans, I have been focusing on New Orleans cuisine. When I return home to Jamaica, I love to eat jerk pork.