Michael Stoltzfus grew up on a working dairy farm on the Eastern shore of Maryland. Fate steered him in a fortuitous direction when just a few weeks before he was to begin college, his mother decided to open a bakery and enlisted his help in running it. Although Stoltzfus knew little more than how to scramble an egg, he found himself cooking breakfast and lunch at the family owned restaurant. While working at the family bakery, Stoltzfus embarked on his personal culinary adventure, purchasing a variety of cookbooks and teaching himself the craft of cooking. At the age of 25, after working in fine dining restaurants in Maryland, he decided to head south and work at New Orleans Restaurant August, where six months later he was promoted to Sous Chef. Stoltzfus’ entrepreneurial spirit flared, and in December of 2008, he opened Coquette. He looks at Coquette as a culinary playground where he thrives on designing personalized tasting menus for guests and creating a menu that changes.